The aroma of rosemary and garlic is mouthwatering and this recipe could not be easier. Just a few minutes of prep and you’ll come home to a delicious dinner. Even if you’re not an experienced cook, this will make you look like a pro.
—ANITA BELL HERMITAGE, TN
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
1. Place carrots, celery and potatoes in a 6-qt. slow cooker; toss with 1/4 teaspoon salt and 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 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 the vegetables are tender.
3. Remove chicken to a serving platter; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.
PER SERVING 3 ounces cooked chicken with 2/3 cup vegetables: 329 cal., 17g fat (4g sat. fat), 88mg chol., 400mg sod., 14g carb. (2g sugars, 3g fiber), 29g pro.