Slow Cooker Roasted (Whole) Chicken and Root Vegetables

Bridgett Aschwege-Willis

Selina McJunkin

subheading: For the Vegetables:

½ C. turnips, diced (3 small)

1 ¼ C. carrots, scrubbed and cut into 3-inch chunks (6 small)

¾ 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)

½ C. shallots, peeled and chopped

subheading: For the Chicken:

1 (4 lb.) 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

subheading: For the Rub:

3 tsp. Kosher salt

1 tsp. smoked paprika

1 tsp. dried thyme

1 tsp. black pepper

½ tsp. garlic powder

½ tsp. onion powder

Directions at copymethat.com

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