Roast chicken is one of the most comforting dishes ..... but it is also one of those dishes which is hardest to get right .... the size of chickens, the temperamental ovens and the amount of butter involved in any good roast chicken recipe is sufficient reason that makes one think twice on whether the effort to make any is really worth it or not. And so after having tried a delicious buttery roast chicken a few years back, I did not attempt it again. Just did not feel worth the effort. And then a few weeks back I stumbled upon recipes for whole chicken cooked in the slow cooker that seemed worth a try.

This is an easy recipe, there is no additional fat involved and the chicken turns out moist and flavorful every time. This recipe works very well if you don't really care about the skin of the chicken, which is always discarded before we eat. In cooking this chicken in the slow cooker, there are a lot of delicious vegetables that get cooked along with the chicken and there is a delicious broth on the side that one may use for soups or for making a delicious gravy to go with the chicken.

The slow cooker has become a very frequently used appliance in my kitchen. I use it to cook stews and pulled pork. I use it for the good ol' mah ki daal and lamb dishes. Whenever you want to cook lean meats to perfection think of the slow cooker as your perfect companion in this effort. I use beef chuck to make stews, lean pork hind to make pulled pork for Mexican dishes and slow cooked chicken curry that my kids love! This recipe has become a favourite in the family and if you own a slow cooker and you enjoy a good healthy roast chicken, this recipe is a must try.

Ingredients:

1 Whole chicken, cleaned and innards removed

1/2 lemon, cut into large pieces

1 stalk celery (cut into 4 - 5 pieces)

5-6 cloves of garlic, peeled

4-5 baby potatoes, halved

2-3 carrots, peeled and cut into large chunks

1 medium sized onion, peeled and cut into large chunks

For the herb rub

1 tablespoon lemon pepper seasoning

1 tablespoon Cajun seasoning

1 1/4 tsp dried rosemary

1 tsp dried parsley

salt and pepper to taste

Method:

1. Mix all ingredients for the herb rub and set side.

2. Place the potatoes, onion, 2 cloves garlic and carrots in the slow cooker insert and sprinkle salt, pepper to taste and 1/4 tsp rosemary on the vegetables and mix well.

3. Ensure chicken is clean and dry from the inside and outside. Sprinkle some of the herb rub inside the cavity of the chicken and place the 3-4 cloves of garlic, celery sticks and lemon pieces into the cavity of the chicken.

4. Rub 3/4 of the remaining spice mix inside the skin of the chicken all over the breast, thighs and all easily accessible areas of the chicken. The remaining to be rubbed all over the chicken.

5. Tie the ends of the legs together with butcher's twine and tuck the wings underneath the back of the chicken and place it on top of the vegetables in the slow cooker, breast size down. Cover with a lid and cook on low setting for 4-6 hours depending on the size of the chicken. Check for doneness by inserting a meat thermometer in the thickest part of the chicken till the internal temperature registers 165-175F / 74-80C.

6. Once the chicken is cooked, remove it to a plate and let it rest for 3-5 minutes. Drain the vegetables from the broth in the slow cooker and set them around a serving platter. Check the vegetables for seasoning and sprinkle additional sea salt if needed. Remove the skin from the chicken and place it in the middle of the vegetables. Carve and serve.