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Roasted Chicken with Vegetables

Yield 6 servings
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.


  • 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

How to Make It

  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.