Ingredients:
- 1 medium yellow onion, chopped into 1-inch pieces
- 4 medium carrots, chopped into 1-inch pieces
- 2 medium Yukon gold or red potatoes, chopped into 1-inch pieces
- 2 tsp. paprika
- 2 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1 tsp. salt
- ½ tsp. pepper
- 4 lb. whole chicken
- 1 tbsp. olive oil
- ½ lemon, cut in half
- 4 to 6 sprigs fresh rosemary or thyme
Directions:
- Place the onion, carrots and potatoes in the bottom of the slow cooker. Arrange them in a single layer as much as possible.
- In a small bowl, stir together the spice rub ingredients: paprika, garlic powder, onion powder, dried oregano, dried thyme, salt and pepper. Place the chicken in a baking dish to catch any excess juices. If there is a bag of innards in the cavity of the chicken, remove it and discard. Drain out any liquid that may be in the cavity.
- Pat the chicken dry with paper towels. Loosen the skin around the breasts. Rub the olive oil and then the spice rub over the chicken, rubbing some of the seasoning under the skin on the breasts if possible. Place the lemon pieces and fresh rosemary or thyme sprigs in the cavity of the chicken. Place the chicken on top of the vegetables in the slow cooker, breast side up.
- Cover and cook on high for 4 to 5 hours, until the chicken registers at least 165 F.
- To brown the chicken, place on a foiled baking sheet and place under broiler for about 4 minutes. Keep an eye on it so it doesn’t get too brown.
