Ingredients:

  • 1 whole chicken (2 kg)
  • 3 large Russet potatoes (500g), cubed
  • 3 large carrots (250g), cut into 2-inch chunks
  • 1 large yellow onion, quartered
  • 1 head of garlic, sliced crosswise
  • 2 tbsp extra virgin olive oil
  • 1 tbsp sea salt
  • 1 tsp cracked black pepper
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 0.5 lemon
  • 1 bunch fresh parsley

Instructions:

  1. Cube your 500g of potatoes and cut 250g of carrots into 2 inch chunks. Place them in the bottom of the slow cooker with the quartered onion.
  2. Use paper towels to pat the chicken completely dry.
  3. In a small bowl, combine the olive oil, salt, pepper, paprika, garlic powder, onion powder, and thyme.
  4. Rub the spice mixture all over the chicken, including the underside. Massage the spices into the skin until it is completely coated.
  5. Place the sliced garlic and the lemon half inside the chicken.
  6. Place the chicken on top of the bed of vegetables. It should feel stable and not be touching the sides of the pot if possible.
  7. Cover and cook on Low for 4 hours. Check the temperature until it hits 74°C.
  8. If you want that golden look, carefully move the chicken to a baking sheet and broil in the oven for 3-5 minutes.
  9. Let the chicken sit for at least 10 minutes before carving.
  10. Sprinkle with fresh parsley and serve the tender vegetables alongside the sliced meat.