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Whole Chicken with Root Vegetables
Rachel Kim

Whole Chicken with Root Vegetables

A small whole bird cooks above chunky carrots, parsnips and potatoes in one crock. Onion halves act as a rack so the chicken roasts in moist heat instead of sitting fully submerged. The skin will be soft, but a short broil after cooking gives it useful color.
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Prep Time 25 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 whole chicken 4 to 4 1/2 lbs, giblets removed
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 large yellow onion halved
  • 1 lb carrots cut into 2-inch pieces
  • 1 lb parsnips cut into 2-inch pieces
  • 1 1/2 lbs baby Yukon Gold potatoes
  • 1/2 cup low-sodium chicken broth

Method
 

  1. Pat the chicken dry and season it inside and out with the salt, black pepper, garlic powder and thyme.
  2. Put the onion halves cut-side down in a 6-quart slow cooker and arrange the carrots, parsnips and potatoes around them.
  3. Pour the broth over the vegetables and set the chicken breast-side up on the onion.
  4. Cover and cook on low until the breast reaches 165°F and the thigh reaches at least 175°F, 5 to 5 1/2 hours.
  5. Transfer the chicken carefully to a foil-lined pan and move the vegetables to a serving dish.
  6. Broil the chicken 6 inches from the heat for 3 to 5 minutes until the skin browns, watching continuously.
  7. Rest the bird for 15 minutes before carving and serve it with the vegetables and skimmed juices.