Herbed Chicken With Beets and Brussels

Ingredients

• 1 tbsp. Kosher salt
• 2 tsp. paprika
• 1½ tsp. dried thyme
• 1 tsp. Freshly ground pepper
• 1 whole chicken
• 1 lemon
• 1 large celery rib
• 1 red onion
• 4 clove garlic
• ½ lb. baby carrots
• ¾ lb. small assorted beets
• 12 large Brussels sprouts
• 1½ tsp. Dijon mustard
• fresh rosemary leaves

Directions

1. Stir together first 4 ingredients. Remove and discard neck and giblets from chicken. Sprinkle chicken with salt mixture. Place lemon into cavity of chicken. Tie legs together with kitchen string, and tuck wingtips under.
2. Place celery, onion, and garlic in a single layer in a lightly greased 6-quart slow cooker. Place chicken on top of onions, breast side up. Arrange and tuck remaining vegetables around chicken. Sprinkle vegetables with any remaining salt mixture.
3. Cover and cook on low 8 hours or until done. Remove chicken to a serving dish. Rub skins from beets and cut into quarters; arrange with other vegetables around chicken. Garnish with rosemary. Whisk mustard into remaining cooking juices in slow cooker; season with salt and pepper to taste. Serve sauce with chicken.
4. Source: countryliving.com