Slow-Roasted Chicken with Vegetables Recipe


2medium carrots, halved lengthwise and cut into 3-inch pieces
2celery ribs, halved lengthwise and cut into 3-inch pieces
8small red potatoes, quartered
¾teaspoon salt, divided
teaspoon pepper
1medium lemon, halved
2garlic cloves, crushed
1broiler/fryer chicken (3 to 4 pounds)
1tablespoon dried rosemary, crushed
1tablespoon lemon juice
1tablespoon California Olive Ranch® Olive Oil
2teaspoons paprika


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. Serve with vegetables. Yield: 6 servings.