Jeff'S Slow Cook Chicken W Roots

• 1 free range chicken
• olive oil
• fresh thyme
• fresh rosemary
• 4 large whole cloves garlic, peeled
• 1 sweet onion
• 4-6 carrots,
• 12-16 fingerling potatoes
• 1 turnip
• 1 lemon
• Rub:
• 2 tsp salt
• 2 tsp paprika
• 1 tsp cayenne pepper
• 1/2 tsp black pepper

1. Combine all rub ingredients.
2. Remove gizzards if present. Rinse chicken and pat dry. Separate skin from breast, but do not remove skin altogether. Rub entire chicken with olive oil, including breast meat. Massage rub onto all parts of the chicken. Optional: Cover and refrigerate up to 8 hrs. Take half of the thyme, half of the rosemary, and half of the garlic, and insert into chicken cavity.
3. Chop onion, carrots, and turnip roughly.
4. Cut lemon into thick slices (5-6.)
5. Tie remaining thyme and rosemary into bunch.
6. Set chicken in bottom of crock pot. Insert meat thermometer into thickest part of thigh, avoiding bone. Ensure face of thermometer is visible. Add all remaining ingredients, including chopped vegetables, potatoes, lemon, herbs, and garlic. No need for stock or water, chicken will produce juices. Set crock pot on low, and cook 4-6 hours, until thermometer reads 160 F.
7. Optional: for crispy skin, move cooked chicken to broiler for 4-5 minutes.

range chicken, olive oil, thyme, fresh rosemary, cloves garlic, sweet onion, carrots, potatoes, lemon, rub, salt, paprika, cayenne pepper, black pepper

Taken from www.epicurious.com/recipes/member/views/jeffs-slow-cook-chicken-w-roots-51797821 (may not work)