Slow Roast

In true kiwi fashion, I welcomed Michael’s sister back home to New Zealand with a traditional kiwi roast meal. The not so traditional method was putting the chicken in the slow cooker, but this is a great method for freeing up your oven to roast lots of vegetables. The meal was complete with chicken, gravy, roast potatoes, kumara, yam, carrot and pumpkin, plus broccoli and brussell sprouts with cheese sauce. It is such a simple meal and yet it just seems to warm both the belly and heart. I love the idea of serving the chicken whole on the dinner table surrounded by the vegetables, but the practically of carving it up at the table prohibits me from following through. It still looks good carved up onto one large serving plate though.

Slow Cooker Roast Chicken

1.5-1.7kg Roast Chicken
1 Lemon, halved
Smoked Paprika
Dried Thyme
Salt and Pepper
Crushed Garlic
1/2 cup of Wine
1/2 cup of Water

Wash chicken and pat dry. Squeeze the lemon haves very lightly into the cavity of the chicken and then place the halves inside. Rub enough paprika and thyme to cover the chicken and then salt and pepper. Place into slow cooker, sitting elevated on four rolled up tinfoil balls. Spread crushed garlic over the top, leaving a little sitting in the base. Add wine and water to the base of the dish. Set slow cooker to low and cook for 8-9 hours, depending on your cooker. Ensure juices run clear.



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