Slow Roasted Chicken With Vegetables

(Courtesy of Taste of Home)

Ingredients:
2 medium carrots, halved lengthwise and cut into 3 inch pieces
2 celery ribs, halved lenthwise and cut into 3 inch pieces
8 small potatoes, quartered
3/4 tsp. salt, divided
1/8 tsp. pepper
1 medium lemon, halved
2 garlic cloves, crushed
1 broiler/ fryer chicken (3-4 lbs.)
1 Tbsp. dried rosemary, crushed
1 Tbsp. lemon juice
1 Tbsp. olive oil
2 1/2 tsp. paprika 

Directions:
Place carrots, celery and potatoes in a 6 quart slow cooker; toss with 1/4 tsp. salt and pepper.  Place lemon halves and garlic in chicken cavity.  Tuck wings under chicken; tie drumsticks together.  Place chicken over vegetables in slow cooker, breast side up.  Mix rosemary, lemon juice, oil, paprika and remaining salt; rub over chicken. 

Cook, covered, on low 6-8 hours or until a thermometer inserted in thickest part of thigh reads 170-175 degrees and vegetables are tender.

Remove chicken to a serving platter; tent with foil.  Let stand 15 minute before carving.  Serve with vegetables.