Under 400 Calories-Slow Roasted Chicken With Vegetables!

  

 Slow Roasted Chicken With Vegetables

I love the aroma of rosemary and garlic smelling up the house.

This is a very easy meal to make. Put this on before you leave for work and come home to a delicious meal.  I love meals that are not only easy but also healthy.  I was a little concerned 


because there wasn't any extra liquid added. But it came out wonderful. The chicken was tender and moist.The veggies were delicious.  I think this would be great in the pressure cooker also, but I would add a cup of chicken broth to do so. 

Ingredients:

Put carrots, celery and potatoes

 in bottom of crock pot

Put lemon and crushed garlic inside chicken

Put chicken on top of veggies

Mix spices, and oil  together

Rub on chicken

I put gizzards, heart and liver

 in parchment paper to cook for dogs

Cook for 6 to 8  hours 

Remove and tent in foil for 15 minutes

Slice and serve!

Slow Roasted Chicken with Vegetables Recipe:

Prep 15 minutes

Cook- 6 hours plus standing

Makes- 6 servings (3 ounces chicken with 2/3 cup vegetables each)

2 medium carrots, halved lengthwise and cut into 3 inch pieces

***(I added a couple extra carrots)

2 celery ribs, halved lengthwise and cut into 3 inch pieces

8 small red potatoes, quartered 

3/4 tsp salt- divided

1/8 tsp pepper

1 medium lemon, halved

2 garlic cloves, crushed

1 broiler/fryer chicken (3 to 4 lbs)

1 Tbsp dried rosemary, crushed

1 Tbsp lemon juice

1 Tbsp olive oil

2 1/2 tsp paprika

Place carrots, celery and potatoes in a slow cooker
toss with 1/4 tsp salt and pepper.

Place lemon and garlic in chicken cavity. 

Tuck wings under chicken. Tie drumsticks together.

***(I skipped this part)

Place chicken over vegetables, breast side up. Mix the rosemary, lemon juice, paprika, 

and raining salt;rub over chicken.

Cook  covered, on low for 6-8 hours or until a thermometer inserted into thickest part of 

thing reads 170-175, and veggies are tender.

***(I cooked mine for 6 hours and it still needed a little more time so I just turned the pressure cooker on it for 5 minutes and it was perfect.)

Per Serving:

329 calories

17 grams fat (4 g sat. fat)

88 mg chol

400 mg sodium

14 g carb

3 g fiber

29 g protein

I served this with fried plantain

 and   Boston Market Cornbread

Enjoy! 

xoxo

Lenetta