31 January, 2018
Slow Cooker Roast Chicken and Vegetables
There’s nothing quite like coming home to the smell of a dinner that’s made itself while you were at work. It’s even better when you end up with a ton of leftovers (or enough to invite a friend over for dinner)! While the prep is admittedly a little more difficult when you’ve got one hand in a brace, this is a recipe you can make with an injured hand (bonus!). You can prep the vegetables for this recipe the night before so that all you have to do is season the chicken and throw everything in the pot before you head out to work. Granted, one-handed seasoning is a bit challenging, but we can do it!
If you’re looking for other crock pot meals, check these ones out:
– Lemon Herb Crockpot Chicken (this one’s made with just the breasts, if you’re looking for less food)
– Crockpot Chicken Cacciatore (a bit more hearty)
– Ropa Vieja (if you’re feeling beef)
– Kielbasa and Sauerkraut (because this is a sauerkraut-friendly household — *glares at brother-in-law*)
– Buffalo Wing Dip (not intended to be dinner, but I’d be lying if I said I hadn’t made a meal of this before)
The homepage has a search function where you can type in keywords, such as “dinner,” “chicken,” “vegan,” “dessert,” or anything else your heart desires and it’ll bring up any recipes I have that fall under those categories or are closely related. Have I somehow overlooked your favorite meal or something you really want to try? Contact me or leave a note in the comments section!
Ingredients
3 ribs Celery, divided lengthwise and cut into 2 inch pieces
2 medium Carrots, divided lengthwise and cut into 2 inch pieces
6 medium Potatoes, cut into 6 pieces
1 medium Yellow onion
1 1/2 tbsp Olive oil
1/2 tsp Salt
1/2 tsp Pepper
1/2 tbsp Oregano
1 tsp Dill weed
1/2 tsp Thyme
1 whole Chicken (about 5 pounds)
1/2 Lemon
3 sprigs fresh Rosemary
2 cloves garlic
1 Bay leaf
1 tbsp Olive oil
Juice of 1/2 lemon
2 1/2 tsp Paprika
1 tsp dried Rosemary
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Cut up your veggies and place them in a large bowl (if you have a lidded bowl, that makes the next step easier). Drizzle over them the 1 1/2 tbsp olive oil, salt, pepper, oregano, dill, and thyme. Either using salad tongs or with the lid firmly in place, toss the vegetables in their seasoning. Place half of them in the bottom of the crock pot and reserve the rest for later.
Clean the chicken, removing any giblets and stray feathers and rinsing with cold water. Cover a cutting board or workspace with plastic wrap and stuff the chicken’s body cavity with 1/2 of a lemon, the fresh rosemary (fold the sprigs in half), the garlic, and the bay leaf. In a small bowl, mix together 1 tbsp olive oil, the lemon juice, the paprika, and the dried rosemary. Brush the wash onto the chicken, starting on its back and ending with the breasts. Place the chicken into the crock pot with the wings tucked beside or beneath it. Tuck the rest of the vegetables in around and on top of the chicken. Cook on low for 6 to 8 hours and cool slightly before carving.
Serve with a white wine and enjoy!
