Juretta's Oregano Chicken

Juretta's Oregano Chicken

Olive Oil spray 

2 cups of water

1 whole chicken

1 pack of sweet italian sausage

EVOO

Lawry's Garlic Salt 

Oregano

8-10 red potatoes (quartered)

1 large vidalia onion (cut into half moons)

1 stick of butter

This is my version of Juretta's Oregano Chicken: 

Spray your insert of your crockpot with olive oil and dump in two cups of cold water. Place in your whole chicken and rub it down with olive oil and sprinkle it with garlic salt, oregano, and salt & pepper.  Cut your red potatoes into large chunks (all relatively the same size). Take onions and potatoes and toss them in EVOO & garlic and oregano and salt and pepper.  I did mine in a gallon size bag to make sure they were all coated evenly.  Dump bag of vegetables on top of the chicken.  Cover and cook on low for 8 hrs.  (I added in my italian sausage with the chicken on the bottom but when we went to eat, the sausage was over-done.  So i'd either add it later on top of the vegetables or precook it and lay it in at the very end - i know thats an extra step, but I would rather do that than to have over-cooked sausage in my dish)  

Juretta's original recipe was done in a cast-iron skillet in a fire pit.  Since we dont have one of those at my house, we just used the crock pot.  I also changed russet potatoes to red potatoes because they are more waxy and would hold up through the cooking process and not turn into mush since it'd be cooking for at least 8 hrs on low in crock pot. 

Original recipe: 

1 whole chicken

1 pack of sweet italian sausage

EVOO

Lawry's Garlic Salt 

Oregano

8-10 russet potatoes (quartered)

1 large vidalia onion (cut into half moons)

Cook in cast iron dutch oven in fire pit or in oven until chicken is done and vegetables are tender.