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Food and Recipe Slow-Roasted Chicken with Vegetables Recipe

Discussion in 'Lifestyle & Healthy Living' started by Yours, Jun 4, 2016.

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    TOTAL TIME: Prep: 15 min. Cook: 6 hours + standing
    MAKES: 6 servings
    • 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

    Nutritional Facts

    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.

    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, *phcorner* 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°; 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.
    Originally published as Slow-Roasted Chicken with Vegetables in Taste of Home December 2013

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