Herb Roasted Chicken with Vegetables and Wine Crock Pot
Slow-cooked to perfection, this Herb Roasted Chicken with Vegetables and Wine is the ultimate comfort food made effortlessly in a crock pot. Featuring a four-pound whole chicken seasoned with a blend of paprika, fresh rosemary, thyme, and garlic, this recipe nestles hearty red potatoes, carrots, and onions beneath the chicken for a complete one-pot meal. A splash of dry white wine and chicken broth infuses the dish with rich depth, while a squeeze of fresh lemon adds a bright, zesty finish. Perfect for busy weekdays or cozy family dinners, this crock pot recipe delivers juicy, flavorful chicken and tender vegetables with minimal prep. Serve it with a drizzle of the savory juices for a rustic and satisfying dish that practically makes itself.
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 1 large Yellow onion
- 4 medium Carrots
- 1.5 pounds Red potatoes
- 6 whole Garlic cloves
- 3 tablespoons Olive oil
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Dry white wine
- 1 cup Chicken broth
- 1 large Lemon
- 1 teaspoon Paprika
Instructions
Pat the whole chicken dry with paper towels. Rub 2 tablespoons of olive oil all over the skin and inside the cavity.
Season the chicken with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika. Rub the seasoning all over the chicken.
Cut the lemon in half and place one half inside the cavity along with the sprigs of fresh rosemary and thyme. Set aside the remaining lemon half.
Peel and roughly chop the onion into large chunks. Peel and cut the carrots into 2-inch pieces. Quarter the red potatoes. Smash the garlic cloves to release their flavor without peeling them.
In a large mixing bowl, toss the vegetables (onion, carrots, potatoes, and garlic) with the remaining 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Place the seasoned vegetables at the bottom of the crock pot to create a bed. Place the chicken on top of the vegetables, breast side up.
Pour the chicken broth and white wine into the crock pot around the vegetables, taking care not to pour it directly over the chicken to preserve the seasoning.
Squeeze the juice from the remaining lemon half over the chicken.
Cover the crock pot with its lid and cook on LOW for 6 hours or HIGH for 3-4 hours, until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh.
Once cooked, carefully remove the chicken from the crock pot and let it rest for 10 minutes before carving.
Serve the chicken alongside the tender vegetables and spoon some of the flavorful juices from the crock pot over the top for extra flavor.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 5631 mg | 245% | |
| Total Carbohydrate | 62.5 g | 23% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 23.7 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2100 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
