Chicken & Turkey Recipes
Crockpot Rotisserie Chicken Quarters
Serves 4-5
Ingredients:
3.5lbs chicken leg quarters (4 quarters)
5 carrots, peeled and chopped
1 lb baby potatoes
1 Tbsp + 1tsp extra virgin olive oil
½ cup chicken stock, no salt
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp sea salt
Salt and pepper to taste
Serves 4-5
Ingredients:
3.5lbs chicken leg quarters (4 quarters)
5 carrots, peeled and chopped
1 lb baby potatoes
1 Tbsp + 1tsp extra virgin olive oil
½ cup chicken stock, no salt
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp sea salt
Salt and pepper to taste
Directions:
1. Preheat a large skillet to medium high heat. Make sure it’s hot before starting.
2. Season chicken with ½ tsp sea salt and pepper to taste. Heat 1Tbsp oil in pan until hot, about 30 seconds. Place chicken, skin side down, in a single layer in the pan, you may need to work in batches to avoid overcrowding. Don’t flip until the skin side is seared to a golden brown. Flip only once to sear the other side. Remove from heat.
3. While chicken is cooking, peel and chop carrots and then place in bottom of crockpot. Add potatoes. Season with 1 tsp oil and ½ tsp sea salt.
4. Place chicken quarters on top of carrots and potatoes, pour pan juices over the top.
5. In a small bowl combine spices. Sprinkle over chicken and then pour chicken stock over everything.
6. Cook on LOW for 6.5hrs or until chicken is cooked through and juices run clear.
1. Preheat a large skillet to medium high heat. Make sure it’s hot before starting.
2. Season chicken with ½ tsp sea salt and pepper to taste. Heat 1Tbsp oil in pan until hot, about 30 seconds. Place chicken, skin side down, in a single layer in the pan, you may need to work in batches to avoid overcrowding. Don’t flip until the skin side is seared to a golden brown. Flip only once to sear the other side. Remove from heat.
3. While chicken is cooking, peel and chop carrots and then place in bottom of crockpot. Add potatoes. Season with 1 tsp oil and ½ tsp sea salt.
4. Place chicken quarters on top of carrots and potatoes, pour pan juices over the top.
5. In a small bowl combine spices. Sprinkle over chicken and then pour chicken stock over everything.
6. Cook on LOW for 6.5hrs or until chicken is cooked through and juices run clear.
Allison Hollinger
