Slow-Roasted Chicken with Vegetables
Slow-Roasted Chicken with Vegetables is a main course that serves 6. This recipe covers 23% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 432 calories, 25g of protein, and 19g of fat per serving. If you have olive oil, pepper, potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 6 hours and 15 minutes.
Instructions
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.