Slow-Roasted Chicken & Vegetables | Command Cooking

Ingredients

• 2 medium carrots, peeled, halved lengthwise and cut into 3-inch pieces
• 2 celery ribs, halved lengthwise and cut into 3-inch pieces
• 8 small red potatoes, quartered
• 3/4 teaspoon salt, divided
• 1/8 teaspoon pepper
• 1 medium lemon, halved
• 2 cloves garlic, minced
• 1 (3-4-pound) whole broiler or fryer chicken
• 1 tablespoon dried rosemary, crushed
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 2 1/2 teaspoons paprika
• rosemary springs, to taste, for garnish
• lemon wedges, to taste, for garnish