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Slow-Cooked Roasted Chicken with Vegetables

This dish features a whole chicken cooked slowly in a flavorful broth with hearty vegetables, resulting in tender meat that falls off the bone and crispy skin after roasting. The vegetables absorb the savory juices, developing a rich, caramelized exterior and soft interior, creating a comforting and rustic presentation.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 550
Ingredients Equipment Method

Ingredients
  

  • 1 whole chicken (about 4 lbs) preferably with skin
  • 4 cloves garlic minced
  • 2 tablespoons olive oil for searing and brushing
  • 2 cups mixed root vegetables carrots, potatoes, parsnips, chopped
  • 1 cup chicken broth or water
  • 1 teaspoon dried thyme or fresh if available
  • Salt and pepper to taste

Equipment

  • Slow cooker
  • Baking sheet

Method
 

  1. Pat the chicken dry with paper towels to ensure crispy skin. Rub it all over with olive oil, then season generously with salt, pepper, and a sprinkle of dried thyme. Place the chicken on a plate and set aside.
    1 whole chicken (about 4 lbs)
  2. Heat a skillet over medium-high heat and add a tablespoon of olive oil. Once hot, carefully place the chicken skin-side down and sear until golden brown and crispy, about 4-5 minutes. Flip and sear the other side for another 3 minutes. Transfer the chicken to the slow cooker.
    1 whole chicken (about 4 lbs)
  3. Scatter the chopped vegetables around the chicken in the slow cooker. Pour in the chicken broth and add the minced garlic over everything. Cover loosely with the lid.
    1 whole chicken (about 4 lbs)
  4. Set the slow cooker to low and cook for about 4 hours, or until the chicken is tender and falling apart. During this time, the flavors will meld, and the vegetables will soften and absorb the juices.
  5. Preheat your oven to 425°F (220°C). Carefully transfer the chicken and vegetables onto a baking sheet. Brush the chicken skin with a little extra olive oil for added crispiness.
    1 whole chicken (about 4 lbs)
  6. Roast the chicken in the oven for 20-25 minutes, or until the skin turns deep golden and crispy. Keep an eye on it to prevent burning around the edges.
    1 whole chicken (about 4 lbs)
  7. Remove from the oven and let rest for 5 minutes. Slice the chicken or serve it whole, alongside the roasted vegetables that will be tender and caramelized. Drizzle with pan juices if desired.
    1 whole chicken (about 4 lbs)
  8. Serve the crispy-skinned chicken with the flavorful vegetables and enjoy this comforting, rustic dish.