Wash your bird well and clean out all the innards! Pat it dry.
In a small bowl put your ghee or olive oil, 1 trimmed sprig of rosemary, salt, pepper, red pepper flakes, garlic, Italian seasoning, and the juice from 1/2 lemon. Mix together until smooth.
Rub the entire chicken, inside and out with this amazing seasoned buttery mixture.
Lift the skin of the chicken as much as possible and spread the rub all over this baby. Place a few of the sliced lemon rings under the skin as well.
Stuff the remaining lemon rings inside the cavity of the chicken.
Add one sprig of rosemary to the cavity as well.
Bundle up this baby with roasting needles or string. Place this bundled buttery bird in your crockpot.
Add a bit more salt, pepper, and red pepper flakes to taste. Maybe one more dash of Italian seasoning.
Cover with the olives and artichokes.
Layer the red and green roasted chilies on to.
Sprinkle with the sun-dried tomatoes.
Top with fresh diced basil. Place the quartered lime in the bottom of the crockpot.
Cook on low for 8-10 hours.
Prepare your gluten-free pasta or zucchini noodles. Add a dollop of homemade B&B Pesto or store-bought pesto on top of the noodles.
There’s no need to use a knife for slicing this chicken up. It just falls apart. Select a juicy piece and place it on top of the pesto covered noodles. Scoop down to the bottom and ladle yourself a load of goodies and this sassy sauce. Avoid the quartered limes! Drizzle over the top of the most tender chicken you’ve ever bit into! Top it off with a dash of parmesan cheese if you eat dairy. Most of all…enjoy!