Tip
For crispy skin, transfer cooked chicken to a 9 x 13-in. baking dish and broil until golden brown, 4 to 5 min.
Originally published in the Today’s Parent December 2014 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.
Herb and Spice Chicken with Potatoes and Carrots
By Chatelaine286
PREP TIME
15 min
TOTAL TIME
6 hrs 15 min
Makes
4 adult servings
Sweet and spicy work together to create this hearty one-pot meal. Try our Herb and Spice Chicken with Potatoes and Carrots for dinner tonight!
Ingredients
- 2 tbsp brown sugar
- 2 tsp kosher salt
- 2 tsp dried oregano
- 2 tsp ground paprika
- 1 tsp garlic powder
- 1/4 tsp ground cayenne pepper , optional
- 4 chicken legs
- 1 500-g bag baby red potatoes , scrubbed clean
- 4 large carrots , peeled and chopped
Instructions
- Stir brown sugar with salt, oregano, paprika, garlic powder and cayenne in a small bowl. Rub mixture all over chicken, pressing gently so spices stick to skin.
- Arrange potatoes and carrots in one layer in slow cooker. Place chicken on top of vegetables. Cover and cook on low, 6 to 8 hours. Let chicken stand at room temperature for 10 min before serving with vegetables.
Nutrition (per serving)
- Calories
- 443,
- Protein
- 33 g,
- Carbohydrates
- 40 g,
- Fat
- 17 g,
- Fibre
- 5 g,
- Sodium
- 953 mg.
FILED UNDER: chicken recipes Easy dinners lunch Make-ahead meals slow cooker
