It's getting hot out there! We just got back from Florida, and it's a nice feeling to step outside and have it be HOT! It's nice that it cools down at night, too, though, so we don't have to roast, since we don't have central AC. This is a good day to throw something in the crock pot. We had to run errands this afternoon over by Texas Roadhouse. I love the smell of that place. It is enough to make me change my mind about spending $$ on food, but not if I already have something yummy in the crock pot. On another subject, have you ever seen or read Rosemary's Baby? Scary stuff. I usually think of that when I use rosemary. This recipe is from $5 Dinner Mom.
Rosemary Chicken with Red Potatoes and Green Beans
3 rosemary sprigs
2 lbs bone-in chicken thighs (it didn't say to remove the skin so I kept it on)
6 small red potatoes, scrubbed and quartered
1 small onion, diced
1 tbsp olive oil
1 tsp garlic powder
Salt & pepper to taste
1 lb fresh green beans, stems removed
Using a sharp knife, crush the leaves of the rosemary sprigs (this allows the aromatic oil to release as it cooks). Place the rosemary sprigs around the edges of the bottom of a 5-quart or larger slow cooker.
Arrange chicken in bottom of slow cooker. Spread the potatoes and onions over the chicken. Drizzle with olive oil. Sprinkle with garlic powder, salt, and pepper.
Cook on low for 8 hours (I did high for 4-5 hrs because I didn't throw this all in the crock pot until after lunch). When 1 hour remains in cook time, place green beans on top of vegetables in crock pot to steam them. Cook for remaining hour (I did 30 minutes since it was on high). 4 servings.