Herb Roasted Chicken with Summer Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 pounds chicken, whole or parts, your choice1 1/2 teaspoons kosher salt1 teaspoon black pepper2 teaspoons Italian Herbs1 teaspoon smoked paprika4 vine-ripened tomatoes4 red potatoes1/2 cup white wine (you could use apple juice)couple sprigs of fresh Rosemary
Use a 6-quart slow cooker. In a small bowl, combine dry spices and set aside. Wash chicken, remove neck and giblets, and try to cut off as much skin as you can using poultry shears. If the chicken is fully thawed, this is much easier to do. Rub the seasoning mixture on all sides of the bird, inside and out and place into your stoneware. I chose to put the chicken breast-side down, to keep it extra moist.
Wash and cut the stemmy part out of each tomato, and plop on top. Add in the potatoes. Pour the white wine in, put fresh rosemary springs on chicken and cover the slow cooker. Cook on low for about 7 hours, or on high for 4-5. Carefully remove the bird from the pot. Use drippings w/ potatoes.
Number of Servings: 6
Recipe submitted by SparkPeople user BAILEYS7OF9.
Wash and cut the stemmy part out of each tomato, and plop on top. Add in the potatoes. Pour the white wine in, put fresh rosemary springs on chicken and cover the slow cooker. Cook on low for about 7 hours, or on high for 4-5. Carefully remove the bird from the pot. Use drippings w/ potatoes.
Number of Servings: 6
Recipe submitted by SparkPeople user BAILEYS7OF9.
Nutritional Info Amount Per Serving
- Calories: 235.7
- Total Fat: 4.2 g
- Cholesterol: 90.6 mg
- Sodium: 698.8 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 2.3 g
- Protein: 30.4 g
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