I was short on time today but knew I wanted to make a roasted chicken for dinner. Having been busy with work, I needed a fix it and forget it type of deal. Enter the crockpot, even in hot summer weather. I love my crockpot, there's almost always something tasty that comes out of there that makes for a satisfying meal! Easy Roast Chicken 1 chicken, 4-5 lb, rinsed and gross innards removed paprika for seasoning 1/2 large onion, quartered (or one whole smaller onion) salt & pepper fresh parsley, chopped fresh oregano, chopped 1/4 c. of butter 1 c. chicken broth Rinse the chicken and pat dry. Meanwhile, heat butter in a saucepan with high sides. Season chicken liberally with paprika, salt and pepper. Stuff cavity with onion. When the butter has melted and the foam has subsided, brown the chicken in the butter on both sides. When chicken is nicely browned, transfer to crockpot and put in broth and herbs. Roast on high for 2 hours, or on low for 5 hours, or until internal temperature reaches 170 degrees. If you would like to make gravy, remove the pan juices to a saucepan and stir in 2-3 T. flour. Whisk until thickened. Tip: Use your leftovers to make chicken stock. Remove all the meat from the chicken, set aside. Put chicken bones and skin into a stock pot with carrots, celery, onion, rosemary, thyme, a bay leaf, 3 garlic cloves and 12 peppercorns. Cover with 3 qts cold water. Bring to a boil, then reduce heat and simmer for 2-4 hours on low. Strain. Stock keeps in fridge for 3-4 days, or you can always freeze it. Zuchinni Ribbon Salad (recipe courtesy Michael Chiarello) 2 zuchinni, slices lengthwise into 1/4" slices (you can use a mandoline but I just used my chef's knife) Juice of 1 lemon olive oil sea salt pepper pinch red pepper flakes fresh basil, chopped fresh parsley, chopped 2 cloves garlic, minced 3 T. toasted pine nuts parmesan cheese Slice zucchini lengthwise, dress with olive oil, salt and pepper. Grill for about 2 minutes, or until zucchini wilts and gets light grill marks. Meanwhile, make a dressing of garlic, more olive oil, lemon juice, herbs, red pepper flakes, salt and pepper. Remove zucchini from pan and toss in dressing. Top with toasted pine nuts and shaved parmesan cheese.