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

Equipment:

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.


Nutrition Information:

Quickview
432k Calories
25g Protein
19g Total Fat
40g Carbs
21% Health Score
Limit These
Calories
432k
22%

Fat
19g
30%

  Saturated Fat
5g
32%

Carbohydrates
40g
14%

  Sugar
4g
5%

Cholesterol
81mg
27%

Sodium
424mg
18%

Get Enough Of These
Protein
25g
50%

Vitamin A
3914IU
78%

Vitamin B3
10mg
52%

Vitamin B6
0.84mg
42%

Vitamin C
33mg
41%

Potassium
1356mg
39%

Phosphorus
312mg
31%

Selenium
17µg
24%

Fiber
5g
21%

Manganese
0.42mg
21%

Magnesium
78mg
20%

Copper
0.38mg
19%

Vitamin B1
0.28mg
18%

Vitamin B5
1mg
17%

Iron
3mg
17%

Zinc
2mg
15%

Folate
55µg
14%

Vitamin B2
0.23mg
13%

Vitamin K
13µg
13%

Vitamin E
1mg
7%

Vitamin B12
0.34µg
6%

Calcium
54mg
5%

Vitamin D
0.22µg
1%

covered percent of daily need
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Food Trivia

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