Slow-Cooked Chicken Pot Roast with Sweet Paprika and Cayenne
Servings 4
Ingredients
- 4 large carrots roughly chopped
- 2 large onions roughly chopped
- 3 large celery stalks roughly chopped
- 1 celeriac or 2 small turnips or rutabagas roughly chopped
- 4 garlic cloves halved
- ½ cup water
- 1 handful fresh rosemary parsley, basil, basil or thyme, or 1 tablespoon dried
- 1 x 4 pound chicken
For the stuffing:
- 1 lemon halved
- 4 garlic cloves
- 1 medium onion roughly chopped
For the spice rub
- 4 teaspoons sea salt
- 1 ½ teaspoons black pepper
- 1 ½ teaspoons cayenne pepper
- 1 ½ teaspoons sweet smoked paprika
- 1 ½ teaspoons dried thyme
Instructions
- Place the chopped vegetables in a slow cooker with the garlic, water and herbs.
- Stuff the chicken with the lemon halves, garlic and onion and place on top of the chopped vegetables.
- Rub the top of the chicken with the salt, spices and thyme. Put the lid on the slow cooker and set to low for 8 hours. Alternatively, place in an ovenproof casserole with a tight-fitting lid and cook in the oven (preheated to 325ºF) for 4 hours.
Notes
Reprinted with permission from Good + Simple, by Jasmine Hemsley and Melissa Hemsley.