Family recipe for Roasted Chicken and Vegetables, made in a crockpot or slow cooker
For the Vegetables:
1/2 C. turnips, diced (3 small)
1 1/4 C. carrots, scrubbed and cut into 3-inch chunks (6 small)
3/4 C. parsnips, scrubbed and cut into 3-inch chunks (2 small)
1 C. Yukon Gold potatoes, peeled and cut into 1-inch cubes (2 small)
1/2 C. shallots (spring onion), peeled and chopped
For the Chicken:
1 (1.8kg) roasting chicken (whole)
4 cloves garlic, halved
3 small shallots, peeled
1 small bouquet of fresh thyme, sage, rosemary, and parsley (3 to 5 sprigs of each, tied with butcher’s twine)
Additional butcher’s twine
For the Rub:
3 tsp. Kosher salt
1 tsp. smoked paprika
1 tsp. dried thyme
1 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
Spray the interior crock of a 6 litre slow cooker with olive oil. Prepare the root vegetables, and place them on the bottom of the prepared crock.
Rinse both the exterior and interior of the roasting chicken with cool water, being sure to check the neck or cavity for a ‘giblet pouch’. If a pouch is found, remove it and freeze to make stock at a later date. Pat the exterior of the rinsed chicken dry with a paper towel. Stuff the main cavity of the chicken with the garlic cloves, shallots, and fresh herb bouquet-these aromatics will serve to season the chicken from the inside, but will not be eaten.
Combine the kosher salt, smoked paprika, thyme, pepper, garlic powder, and onion powder to form a rub. Rub the spices over the exterior of the chicken, pressing to adhere. Tie the legs together with butcher’s twine.
Place the chicken on top of the root vegetables in the crock. Cover and cook on the LOW heat setting for at 7 to 8 hours, or until chicken is done but not dry.
Remove the root vegetables with a slotted spoon, placing them on a serving platter. Carefully transfer the chicken to the serving platter, setting it atop of the root vegetables. Let the chicken rest for 10 minutes before carving it to serve.
OPTIONAL: To crisp the skin on the chicken before serving, grill the cooked chicken on a baking sheet for 3 to 4 minutes.