Slow-Roasted Chicken with Vegetables Recipe
- 2 medium carrots, halved lengthwise and cut into 3-inch pieces
- 2 celery ribs, halved lengthwise and cut into 3-inch pieces
- 8 small red potatoes, quartered
- 3/4 teaspoon salt, divided
- 1/8 teaspoon pepper
- 1 medium lemon, halved
- 2 garlic cloves, crushed
- 1 broiler/fryer chicken (3 to 4 pounds)
- 1 tablespoon dried rosemary, crushed
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 teaspoons paprika
- Place carrots, celery and potatoes in a 6-qt. slow cooker; toss with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix rosemary, lemon juice, oil, paprika and remaining salt; rub over chicken.
- Cook, covered, on low 6-8 hours or until a thermometer inserted in thigh reads 180° and vegetables are tender.
- Remove chicken to a serving platter; tent with foil. Let stand 15 minutes before carving. Serve with vegetables. Yield: 6 servings.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Slow-Roasted Chicken with Vegetables(3)
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Just made this today & loved it! I don't like roasted carrots so I replaced them with fresh Brussel sprouts 1/2 way through . Very moist & delicious!
Tasty, easy, and moist, with a hint of lemon. We cooked the chicken and some of the veggies in a small stoneware roaster instead of a slow cooker. The chicken was super moist. We cooked the rest of the vegetables (potatoes and some of the carrots) in a separate pot at serving time.
It was very good and moist. I cut the rosemary in half. I will add more carrots next time. An easy complete meal.
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