Slow-Roasted Chicken with Vegetables Recipe

By cushey27

Taste of Home December 2013 pg 31

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 California Olive Ranch® Olive Oil
• 2 teaspoons paprika

Preparation

Step 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.

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.

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.