Ingredients:

  • 1 whole chicken (about 3-4 lbs / 1.3-1.8 kg), giblets removed
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 g) salt
  • ½ teaspoon (2.5 g) black pepper
  • 1 teaspoon (5 g) dried thyme
  • ½ teaspoon (2.5 g) dried rosemary
  • 1 lemon, halved
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 2 sprigs fresh rosemary (optional)
  • 2 sprigs fresh thyme (optional)
  • 1 lb (450g) carrots, peeled and chopped into 1-inch pieces
  • 1 lb (450g) potatoes (Yukon Gold or Russet), peeled and chopped into 1-inch pieces
  • ½ lb (225g) parsnips, peeled and chopped into 1-inch pieces (optional, but highly recommended!)
  • 2 tablespoons (30 ml) olive oil
  • ½ teaspoon (2.5 g) salt
  • ¼ teaspoon (1.25 g) black pepper

Instructions:

  1. Pat the chicken dry with paper towels.
  2. In a small bowl, combine olive oil, salt, pepper, thyme, and rosemary. Rub the mixture all over the chicken, inside and out.
  3. Stuff the chicken cavity with the lemon halves, quartered onion, smashed garlic, and fresh herbs (if using).
  4. Toss the chopped carrots, potatoes, and parsnips (if using) with olive oil, salt, and pepper.
  5. Spread the vegetables evenly across the bottom of the slow cooker.
  6. Place the seasoned chicken on top of the bed of root vegetables.
  7. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  8. Let the chicken rest for 10-15 minutes before carving.
  9. Carve the chicken and serve with the roasted root vegetables and pan juices.