Rosemary Chicken

Today's recipe is...

Rosemary Chicken

1 (5-pound) roasting chicken, rinsed and fat removed

2 sprigs fresh rosemary

2 stalks celery with leaves, cut into pieces

2 small onions, sliced

1 whole garlic head, cloves peeled

1 tablespoon fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

Remove and discard giblets and neck from the chicken. Rinse and pat dry. Trim excess fat. Place rosemary, celery, 1/4 of onion, and 6 garlic cloves in the cavity of the chicken; tie legs together with string. Place chicken, breast side up, in the crock pot. Add remaining onion and garlic. Drizzle lemon juice over chicken; sprinkle with the salt, pepper and paprika. Cover; cook on low for 8 hours.

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