SLOW-ROASTED CHICKEN WITH VEGETABLES
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
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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
1. Place carrots, celery and potatoes in a 6-quart 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 degrees; 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, each with 329 calories, 17 grams fat, 88 mg cholesterol, 400 mg sodium, 14 grams carbohydrates, 3 grams fiber, 29 grams protein.
Taste of Home, December 2013