Today’s Recipe

Slow-Roasted Chicken with Vegetables

Even a beginner cook could make this slow cooked chicken and have it turn out perfectly.

This recipe could not be easier.

A few minutes of prep and you’ll come home to a delicious dinner.

Ingredients

◆ 2 medium carrots, peeled, 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, minced.

◆ 1 broiler/fryer chicken (3 to 4 pounds).

◆ 1 tablespoon dried rosemary, crushed.

◆ 1 tablespoon lemon juice.

◆ 1 tablespoon of olive oil.

◆ 2-1/2 teaspoons paprika.

l  Directions

Place carrots, celery and potatoes in a 6-qt slow cooker; sprinkle with 1/4 teaspoon salt and pepper.

Place lemon halves and garlic in the chicken cavity. 

Tuck wings under chicken; tie drumsticks together.

Place chicken over vegetables in a slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in a small bowl; rub over chicken.

Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours.

Remove chicken from the slow cooker; tent with foil. 

Let stand 15 minutes before carving. Serve with vegetables.