Slow-Roasted Chicken with Vegetables Recipe

Prep Time: 15 Minutes
Cook Time: 6 Hours + Standing
Makes: 6 Servings

Ingredients:
- 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 Tsp. of Salt; Divided
- 1/8 Tsp. of Pepper
- 1 Medium Lemon; Halved
- 2 Garlic Cloves; Crushed
- 1 Broiler/Fryer Chicken (3 to 4 lbs)
- 1 Tbsp. of Dried Rosemary; Crushed
- 1 Tbsp. of Lemon Juice
- 1 Tbsp. of Olive Oil
- 2 Tsp. of Paprika

Instructions:
1. Place carrots, celery and potatoes in a 6 quart slow cooker; toss with 1/4 tsp. of salt and all the 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 the remaining salt; rub over chicken.

2. Cook, covered, on low to 6 to 8 hour or until a thermometer inserted in thigh reads 180F and the vegetables are tender.

3. Remove chicken to a serving platter; tent with foil. Let stand for 15 minutes before carving. Serve chicken with the vegetables.

Bon Appetit!