Roasted Chicken with Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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To roast chicken in a slow cooker, remove giblets, and reserve for another use. Season chicken with salt and pepper. Place on a trivet in a slow cooker; cook on HIGH 3 hours or until a meat thermometer inserted into thigh registers 180º. Ingredients:
1/3 cup olive oil |
1/4 cup lemon juice |
1 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
1 (3 1/2- to 4-pound) whole chicken |
2 carrots, coarsely chopped |
2 celery ribs, coarsely chopped |
1 medium onion, coarsely chopped |
1 cup chicken broth |
Directions:
1. Stir together first 5 ingredients.
2. Place chicken in a shallow dish or heavy-duty zip-top plastic bag; pour oil mixture over chicken. Cover or seal, and chill 8 hours.
3. Remove chicken from marinade, discarding marinade. Fold wings under, and tie legs together with string, if desired. Place chicken, breast side up, on a rack in a shallow roasting pan. Arrange carrot, celery, and onion around chicken; add chicken broth to pan.
4. Bake at 425° for 1 hour or until a meat thermometer inserted into chicken thigh registers 180°.
5. For Lemon-Garlic Roasted Chicken: Place 1 lemon, halved; 2 garlic cloves, peeled; and 2 tablespoons butter in chicken cavity. Sprinkle 1 teaspoon salt and 1/4 teaspoon pepper over bird. Omit marinade, vegetables, and chicken broth. Bake as directed above.
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