Slow-Roasted Chicken with Vegetables Recipe
Slow-Roasted Chicken with Vegetables Recipe photo by Taste of Home

Slow-Roasted Chicken with Vegetables Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 6 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 6 hours + standing
MAKES: 6 servings


  • 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
  • 2-1/2 teaspoons paprika

Nutritional Facts

3 ounces cooked chicken with 2/3 cup veget: 329 calories, 17g fat (4g saturated fat), 88mg cholesterol, 400mg sodium, 14g carbohydrate (2g sugars, 3g fiber), 29g protein


  1. 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.
  2. Cook, covered, on low 6-8 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°; and vegetables are tender.
  3. Remove chicken to a serving platter; tent with foil. Let stand 15 minutes before carving. Serve with vegetables. Yield: 6 servings.
Originally published as Slow-Roasted Chicken with Vegetables in Taste of Home December 2013

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Feb. 24, 2016

"I made this roasted in the oven because I doubled the size of recipe for my family and chicken was too big for the crock pot. Meat was juicy and tender, and the lemon flavor was subtle but good. The herb rub was excellent. I made gravy with the pan juices, and it was good over the potatoes and chicken as well. I will use this recipe again."

Reviewed Feb. 16, 2016

"I like the concept but the chicken was not very tasty"

Reviewed Jan. 24, 2016

"The meat was very moist and tender. But it didn't have nearly as much flavor as I was expecting."

Reviewed Jan. 24, 2016

"Definitely easy; however, extremely strong rosemary flavor. Also, the lemon flavor just didn't go well; not sure what the purpose of the lemon is."

Reviewed Jan. 3, 2016

"This is the start of my slow cooker cooking. Happy new year to all"

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