1 (3-5 lb.) whole chicken
handful of rosemary (w/stems if fresh) or 1/2 to 1 cup dried rosemary
3-4 garlic cloves (diced or whole)
2 oranges
1 tbsp. garlic salt
1/2 tsp. salt
1/2 tsp. pepper
1 cup olive oil
2-3 small potatoes, quartered
1-2 carrots, chopped

Tuck rosemary throughout chicken (between legs, wings and under skin). Add garlic. Cut oranges and squeeze the juice onto the chicken. Cut orange rinds and tuck throughout chicken. Insert some of the orange rinds and rosemary into the cavity of chicken (to infuse). Sprinkle garlic salt, salt and pepper onto chicken. Drizzle olive oil liberally onto chicken as this will be your only liquid. Add potatoes and carrots.

Remove orange rinds when served.

Cook on LOW for 6 to 8 hours or until chicken is cooked. All ingredients can be adjusted to taste. Enjoy!

Submitted by: David Pantoja