additional seasonings to taste: garlic powderpaprika, cayenne, thyme, etc.
Instructions
Slice the onions into wedges, chop the potatoes to about 1-inch cubes, and chop the carrots into large-ish chunks (1.5 inches). Layer the vegetables in a large slow cooker and season with salt & pepper and about half the rosemary. (About ½ teaspoon dried or maybe 3-4 springs’ worth fresh.)
Season the chicken as desired: I gently pull the skin away and put salt, pepper, and rosemary under the skin, in the cavity, and all over the outside. You can also stick half a lemon and a few cloves of garlic within the cavity. Make sure it’s well-seasoned!
Make space in the slow cooker and place the chicken on top. You want a layer of potatoes and vegetables underneath so the chicken isn’t sitting in its juices while it cooks.
[Optional dry brine: Now that it’s salted, you can let it rest, covered, in your fridge for 20 minutes or up to three days. I like to start mine the night before and let it rest in the fridge overnight for a quick 8-hour dry brine.]
Cook on HIGH for about 3 - 3.5 hours, or on low for about 6 hours. I use a meat thermometer to check doneness. You want the thickest part of the thigh to reach 160-165ºF, and the juices to run clear.
Remove the chicken from the slow cooker and let rest, or place in oven to broil for 3-5 minutes to get crispy skin.
Stir the potatoes and vegetables into the juices and mix in the collards. Cook another 30 minutes while the chicken rests. (You can choose to leave the lid off to thicken the juices a little.)