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!
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
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.
Calories 443, Protein 33g, Carbohydrates 40g, Fat 17g, Fibre 5g, Sodium 953mg.
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.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners