Slow-Roasted Chicken with Vegetables

Slow-Roasted Chicken with Vegetables is a main course that serves 6. One portion of this dish contains about 25g of protein, 19g of fat, and a total of 432 calories. For $1.39 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe is liked by 404 foodies and cooks. From preparation to the plate, this recipe takes roughly 6 hours and 15 minutes. A mixture of olive oil, red potatoes, chicken, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Taste of Home. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is amazing. Slow Roasted Turmeric Vegetables with a Moghrabieh Pilaf, Slow-Roasted Leg of Lamb with Spring Vegetables, and Slow Cooked Shoulder Of Lamb Recipe (with Roasted Vegetables) are very similar to this recipe.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 360 minutes

 

Ingredients:

2 medium carrots, halved lengthwise and cut into 3-inch pieces

2 celery ribs, halved lengthwise and cut into 3-inch pieces

1 broiler/fryer chicken (3 to 4 pounds)

1 tablespoon dried rosemary, crushed

2 garlic cloves, crushed

1 medium lemon, halved

1 tablespoon lemon juice

1 tablespoon olive oil

2 teaspoons paprika

1/8 teaspoon pepper

8 small red potatoes, quartered

3/4 teaspoon salt, divided

Equipments:

slow cooker

kitchen thermometer

aluminum foil

Cooking instruction summary:

Directions 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. Originally published as Slow-Roasted Chicken with Vegetables in Taste of Home 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. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Place carrots, celery and potatoes in a 6-qt. slow cooker; toss with 1/4 teaspoon salt and pepper.

2. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together.

3. Place chicken over vegetables in slow cooker, breast side up.

4. Mix rosemary, lemon juice, oil, paprika and remaining salt; rub over chicken.

5. Cook, covered, on low 6-8 hours or until a thermometer inserted in thigh reads 180° and vegetables are tender.

6. Remove chicken to a serving platter; tent with foil.

7. Let stand 15 minutes before carving.

8. Serve with vegetables.


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