Slow-Roasted #Chicken #with #Vegetables



    2 medium carrots, peeled, 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, minced
    1 broiler/fryer hen (3 to four pounds)
    1 tablespoon dried rosemary, crushed
    1 tablespoon lemon juice
    1 tablespoon olive oil
    2-1/2 teaspoons paprika


    Place carrots, celery and potatoes in a 6-qt. sluggish cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in hen cavity. Tuck wings below chicken; tie drumsticks together. Place hen over vegetables in sluggish cooker, breast facet up. Mix collectively rosemary, lemon juice, oil, paprika and closing salt in small bowl; rub over chicken.
    Cook, covered, on low till a thermometer inserted in thigh reads at the least 170° and vegetables are tender, about 6-8 hours.
    Remove hen from sluggish cooker; tent with foil. Let stand 15 minutes earlier than carving. Serve with vegetables.

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