Herb Roasted Chicken with Summer Tomatoes

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Herb Roasted Chicken with Summer Tomatoes calories by ingredient
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From A Year of Slow Cooking, I cut the tomatoes in 1/2 and added some red potatoes. From A Year of Slow Cooking, I cut the tomatoes in 1/2 and added some red potatoes.
Number of Servings: 6


    4 pounds chicken, whole or parts, your choice
    1 1/2 teaspoons kosher salt
    1 teaspoon black pepper
    2 teaspoons Italian Herbs
    1 teaspoon smoked paprika
    4 vine-ripened tomatoes
    4 red potatoes
    1/2 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.

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