Note to self: Learn how to quarter chicken or buy one already quartered the next time you make this!
The original recipe didn't call for carrots and was made in the oven. I added carrots for color andthrew this in the crock pot.
1 whole fryer chicken quartered and skinless
6 potatoes (I used 2 really large) peeled and quartered
1/8 cup olive oil
2/3 cup fresh lemon juice (3 lemons)
6 cloves garlic pressed or minced
2 tsp oregano (I used italian seasoning) crushed
1 bag baby carrots
14.5 oz. can chicken broth (I used 3/4 cup)
Whisk olive oil, lemon juice, garlic and oregano to combine.
In a large resealable plastic bag (1 gallon fit perfect), place chicken and potatoes and pour mixture over the top. Mush around to distribute and place in refrigerator. Move it around from time to time, when you remember. Marinate overnight for best results.
Empty bag into crockpot, add baby carrots (you don't need to use the whole bag) and pour broth over the top. Cover and cook on low for 6 hours.
To make in the oven: Preheat oven to 375 degrees. Empty bag into 13 x 9 baking pan and add carrotsand broth. Bake until chicken is cooked through and potatoes are tender, basting occasionally, about 1 hour and 15 minutes.