Ingredients:
1 kg (2.2lbs) chicken
3 stalks of celery, cut in half
1/4 bag of baby carrots
3 stalks of celery, cut in half
1/4 bag of baby carrots
For the rub:
1/2 tsp paprika
olive oil
2 tsp of salt and 1/2 tsp of black pepper
1/2 tsp paprika
olive oil
2 tsp of salt and 1/2 tsp of black pepper
For the stuffing:
1 fresh lemon sliced in half
1 small onion sliced in half
2 whole cloves of garlic
1 rosemary sprig
1 fresh lemon sliced in half
1 small onion sliced in half
2 whole cloves of garlic
1 rosemary sprig
Instructions:
1. In a suitable dish, drizzle the olive oil over the chicken and rub with the paprika, salt and pepper, ensuring that all of the chicken skin has been massaged with the spices and oil.
2. Place the lemon, onion, garlic and rosemary sprig into the cavity and tie the legs using cooking string, or leave untied if you prefer.
3. Put the celery and carrots in the bottom of the slow cooker then place the chicken on top of the vegetables before replacing the lid and cooking on high for 6 hours, before serving alongside the vegetables and some steamed or mashed potatoes.
