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Old 01-24-2007, 09:28 AM
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Citrus Roasted Chicken with Baby Carrots

as posted by ellenmelon in WFD 09/06:

Citrus Roasted Chicken with Baby Carrots

Serves 4 people

3- to 4-pound roasting chicken
1/2 cup chopped onion
juice of 1 lemon or orange
1 tablespoon fresh parsley
1/4 teaspoon salt
1/4 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon paprika
1 bag fresh baby carrots

Rinse the chicken and pat dry; remove any excess fat. Place the chopped oinion into the cavity.

Place the chicken in the cooker, then squeeze the juice of the citrus fruit over the chicken.

Mix the dry spices together, then sprinkle over the chicken.

Place the squeezed citrus rind around the chicken (remove before adding the carrots). Add fresh parsley.

Cook covered on low for 8 hours or high for 6 hours. For more crisp carrots, I add the carrots after halfway through the cooking time, [otherwise add them sooner.]

Modifications I made:

6 or 7 lb chicken, so I doubled the onion and all the spices and used fresh thyme and parsley. Also used 1 lemon and 1 orange. I squeezed out some of the orange juice, ate the pulp, and then added the rind along with the lemon halves after squeezing them out.
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Old 03-01-2012, 11:27 PM
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This recipe has won a Chef Guy!!

Congrats Ellenmellon!! I used the orange and we loved it. I think I would like the lemon too.
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