SLOWCOOKER ROAST CHICKEN WITH ROOT VEGETABLES; Ocean Park-WA

I like chicken at least once a week - my husband, not so much: he got burnt out on chicken at church potlucks and family gatherings growing up … plus he worked a chicken fryer during his youth.

I like fried chicken too - but I also like to experiment with different ethic recipes. And that is what I did today 😊

This is a Jewish recipe meal, usually made in the oven; but I am a lazy cook 😉, so, my recipe is altered a bit to suit my tastes and needs - standing in the kitchen all day long is not something I aspire to in order to serve a delicious meal: I almost always will use my slowcooker 👍

This recipe sounded delicious, so I started working it in advance in preparation for tonight's meal offering 😘

Note: The chicken needs to marinate in the 'fridge overnight, or up to 24 hours (I did the 24 hour thing).

We've only been married 27-1/2 mo.'s; we're still getting to know each other and adapt to different tastes. I think my husband will like this chicken meal 😁

Most people eat chicken on the weekend, but I like to make my chicken at the start of a new week so the leftover's can be utilized in sandwiches, or other mid-week meals, as well.

SLOWCOOKER ROAST CHICKEN WITH ROOT VEGETABLES ~ serves 4-6

1 whole Chicken, rinsed well inside & out * 1 TBSP Paprika * 2 tsp dried Oregano * 1 tsp dried Parsley * 1 tsp Garlic Powder * pinch Red Pepper flakes * 1 tsp Salt  * 1 tsp Pepper (I used a blend of grnd black & grnd white) * 5 tsp Lemon Juice * 3 TBSP Olive Oil * 2 handfuls of Baby Potatoes (I used both Yellow & Red) * 3 lrg Carrots, peeled, & cut into large chunks * 1 large onion, cut into large chunks * 6 Garlic cloves, peeled & pressed

1) Rinse chicken in cold water and pat dry with a paper towel. Place in a sealable plastic bag.

2) Combine dried spices, lemon juice and 2 TBSP olive oil in a small bowl. Whisk until combined. Pour over chicken and seal the bag. Massage the marinade all over the chicken until completely coated.

Place in fridge overnight; or up to 24 hours.

3) Place vegetables in the bottom of crock; place chicken on top; the spiced marinade will trickle over veggies as the meal cooks.

Onions in crock, first.

Next, carrots …

Then baby gourmet potatoes - banded, so they soak up the yummy juices ;-)

Top with chicken & flavorful marinade.

4) Set slowcooker temp to Low, for 6 hours; or until juices run clear & veggies are tender.

My chicken was so plump, I had to seal the lid with a band of crimped foil for a couple hours. Holland says he is buying me a larger size slowcooker 👩‍❤️‍💋‍👨

About 3 hours later, the chicken and veggies had cooked enough to 'settle'; and I could remove the foil collar.

P.S: My husband says this recipe is a repeat ❤️