Roasted Chicken with Vegetables

(Courtesy of Mr Food)

Ingredients:
1/3 c. olive oil
1/4 c. lemon juice
1/2 tsp. dried oregano
1 tsp. salt
1/4 tsp. black pepper
1 (3 1/2-4 lb.) whole chicken
2 carrots, coarsely chopped (about 3/4 c.)
2 celery ribs, coarsely chopped (about 3/4 c.)
1 onion, coarsely chopped
1 c. chicken broth

Directions:
Stir together first 5 ingredients in a small bowl.

Remove giblets from chicken; reserve giblets for another use.  Place chicken in a shallow dish; pour oil mixture over chicken.  Cover and chill for 8 hours.

Preheat oven to 425 degrees.  Remove chicken from marinade, discarding marinade.  Fold wings under; tie legs together with string, if desired.  Place chicken, breast side up, on a rack in a shallow roasting pan.  Arrange carrots, celery and onion around chicken; add chicken broth to pan.

Bake 1 hour or until a meat thermometer inserted in meaty part of chicken thigh registers 180 degrees.

Slow cooker: If you wish to cook the chicken in a slow cooker, it wont brown like it does in the oven but follow the directions below...
Remove giblets, and reserve for another use.  Cut chicken in half, and season with salt and pepper.  Place chicken, meaty side up, over vegetable mixture.  Cover and cook on high setting for 3 hours or until a meat thermometer inserted into meaty part of thigh registers 180 degrees.

http://www.mrfood.com/Chicken/Roasted-Chicken-with-Vegetables-4633

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