Whole Chicken - Two Ways

Each year we have a Thanksgiving with just friends.  Therefore I'm unable to rely on my mom making the turkey/meat dish.  Yikes!  Instead of turkey, I decided I'd try cooking two whole chickens - two different ways.

Chicken #1
Baked Slow Cooker Chicken
From AllRecipes

This was easy as pie to make.  The only "hard" part was having to stick my hand inside the bird and pull out the "giblets".  That was gross.  After washing the bird you just have to pat it dry and season it how you'd like.  I threw it in the crock pot and left for work and come home to a wonderful-smelling house and a fully-cooked, fall-off-the-bone chicken.  I definitely recommend this for when you're strapped for time and want dinner done when you walk in the door.

Chicken #2
Roasted Herb Chicken
Based on a Better Homes and Gardens recipe

1 Whole chicken (3 pounds or so)
Butter (melted)

Seasonings I used:

Salt
Lemon-Pepper
Oregano
Thyme
Basil

Wash the bird with cold water and take out the giblets.  Dry the bird with paper towels.  Tie the neck and legs together with baking string.  Brush chicken with melted butter.  Season as desired.  Use as much or as little of each seasoning as you wish.  Place on a roasting pan (I used a one-time use pan).  Preheat the oven to 375 degrees and bake uncovered for 1 1/2 hours, until a thermometer stuck in the bird reads 180 degrees.

Easy, pretty fast & delicious.

Chicken #2 wins for the better texture and flavor, while Chicken #1 wins for easiness.

Happy Thanksgiving!