Recipe of the Day: Chicken dinner waiting for you at the end of the day

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

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