As far as this Crock-Pot roast chicken goes, there’s never been an easier—or healthier—home-cooked meal. Sorry, microwave—it was fun while it lasted.
5 lbs whole chicken, skin removed
2-3 cups diced carrots, turnips, or parsnips
1 tsp dried oregano
2 tsp minced garlic
2 Tbsp coconut oil
1/4 cup water
3 sprigs rosemary
3 Tbsp lemon juice (for a stronger flavor, add when cooking’s done)
Salt and pepper
How to make it
Add all ingredients to a Crock-Pot.
Cook on low for 7-8 hours.