Herbed Chicken with Beets and Brussels
Need something healthy and hands-off? Look no further than this easy-yet-impressive dinner that's sure to please your whole flock.
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- Yields:
- 6
- Prep Time:
- 20 mins
- Cook Time:
- 8 hrs
- Total Time:
- 8 hrs 20 mins
- Cal/Serv:
- 238
Ingredients
- 1 tbsp. Kosher salt
- 2 tsp. paprika
- 1 1/2 tsp. dried thyme
- 1 tsp. Freshly ground pepper
- 1 whole chicken
- 1 lemon
- 1 large celery rib
- 1 red onion
- 4 clove garlic
- 1/2 lb. baby carrots
- 3/4 lb. small assorted beets
- 12 large Brussels sprouts
- 1 1/2 tsp. Dijon mustard
- fresh rosemary leaves
Directions
- Step 1Stir together first 4 ingredients. Remove and discard neck and giblets from chicken. Sprinkle chicken with salt mixture. Place lemon into cavity of chicken. Tie legs together with kitchen string, and tuck wingtips under.
- Step 2Place celery, onion, and garlic in a single layer in a lightly greased 6-quart slow cooker. Place chicken on top of onions, breast side up. Arrange and tuck remaining vegetables around chicken. Sprinkle vegetables with any remaining salt mixture.
- Step 3Cover and cook on low 8 hours or until done. Remove chicken to a serving dish. Rub skins from beets and cut into quarters; arrange with other vegetables around chicken. Garnish with rosemary. Whisk mustard into remaining cooking juices in slow cooker; season with salt and pepper to taste. Serve sauce with chicken.
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