![](https://cdn.statically.io/img/www.allrecipes.com/thmb/9YbTpr-Z3fV_4qOEJVY_Z29mdYE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8195703-16c71875fe0e4c7bacea3288bf5d0aa4.jpg)
Ingredients
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1 cup baby carrots
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½ cup chopped onion
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1 (4 pound) roasting chicken
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1 tablespoon salted butter, or more as needed
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1 lemon
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1 tablespoon dried parsley
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½ teaspoon kosher salt
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½ teaspoon poultry seasoning
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¼ teaspoon ground thyme
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¼ teaspoon ground paprika
Directions
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Place carrots and onion in the cavity of the chicken. Rub the skin with butter and place in the slow cooker.
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Cut lemon in half and squeeze juice all over the chicken. Cut juiced lemon halves into wheels and place around chicken. Sprinkle parsley, salt, poultry seasoning, thyme, and paprika over top.
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Cover and cook on Low for 8 to 10 hours or High for 4 to 5 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Nutrition Facts (per serving)
404 | Calories |
23g | Fat |
3g | Carbs |
42g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 404 | |
% Daily Value * | |
Total Fat 23g | 30% |
Saturated Fat 7g | 36% |
Cholesterol 138mg | 46% |
Sodium 307mg | 13% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 42g | 85% |
Vitamin C 2mg | 2% |
Calcium 39mg | 3% |
Iron 3mg | 14% |
Potassium 368mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.