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Slow-Roasted Chicken with Vegetables

 Slow-Roasted Chicken with Vegetables
The aroma of rosemary and garlic is mouthwatering, and this recipe could not be easier. A few minutes of prep and you'll come home to a delicious dinner. Even a beginner cook could make this and have it turn out perfectly.—Anita Bell, Hermitage, Tennessee
6 ServingsPrep: 15 min. Cook: 6 hours + standing

Ingredients

  • 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

Directions

  • 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

2 of 2

Slow-Roasted Chicken with Vegetables (continued)

Directions (continued)

  • minutes before carving. Serve with vegetables. Yield: 6 servings.
Nutritional Facts: 1 serving equals 329 calories, 17 g fat (4 g saturated fat), 88 mg cholesterol, 400 mg sodium, 14 g carbohydrate, 3 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.