Roasted Chicken in the Crock Pot

Roasted Chicken in the Crock Pot
Green and Gold Salad on Lettuce
Micro Baked Potatoes

Ingredients:
1 whole fryer chicken
1 clove garlic
1 onion, quartered
Juice of ½ lemon
Salt and pepper
Italian herbs (rosemary, thyme, sage)
1 package of frozen peas
4 ounces mild cheddar cheese, cut into 1/2 inch cubes
½ cup of cherry tomatoes
¼ cup of mayonnaise
1 tsp Dijon mustard
Iceberg lettuce
4 potatoes

In the morning:
Prepare the chicken by rinsing and patting dry.
Spread 1 tsp of salt on the inside cavity of the chicken.
Place the garlic and onion in the cavity.
Squeeze the lemon juice over the outside of the chicken.
Sprinkle the chicken with Italian herbs.
Place in the crockpot and cook on low for 6-8 hours. Turn it to high during the last hour.

In the afternoon:
Mix the frozen peas, cheese, tomatoes, mayonnaise and Dijon in a bowl.
Mound a spoonful of the pea mixture on a bed of lettuce in individual salad bowls.
Set the table. Put the salad on the table to defrost.
Bake the potatoes in the microwave for 4-6 minutes each. Test for doneness with a fork.
Take the chicken out of the crockpot. If it needs more browning a few minutes in an oven should do it.

As you can see in the picture, I forgot the bed of lettuce, and we had sweet potatoes instead of russet potatoes. You can change things to fit your tastes when you're cooking. Don't be afraid to try new things.