Slow Roasted Chicken with Vegetables

Slow Roasted Chicken with Vegetables will make a delightfully delicious meal to serve for Sunday dinner or a supper meal!

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

1/8 tsp. pepper

1 medium lemon, halved

2 garlic cloves, crushed

1 broiler/fryer chicken (3-4 lbs.)

1 Tbsp. dried rosemary

1 Tbsp. lemon juice

1 Tbsp. olive oil

2 1/2 tsp. paprika

Place carrots, celery and potatoes in a 6 quart slow cooker, toss with 1/4 tsp. salt and pepper.

Place lemon halves and garlic in chicken cavity. Tuck wings under chicken, tie drumsticks together.

Place chicken over vegetables in the 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 thickest part of thigh reads 170-175 degrees.

Remove chicken to a serving platter, tent with foil. Let stand 15 minutes before carving. Serve with vegetables and Old Fashioned Potato Rolls.

Serves 6

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