Recipe #231.
                                                     Roasted Chicken and Vegetables

1 Whole, about 2-3 Pound Chicken.
4-6 Potatoes; peeled and quartered.
4-6 Large Carrots; cleaned and cut into chunky pieces.
1 Stalk of Celery; cut into chunky pieces.
1 Lemon; cut into wedges.
Seasoned Salt or Seasoned Salt Substitute to taste.
Pepper to taste.
Olive Oil.
Butter.
1 Can Low-Sodium Chicken Broth.

Rub the Olive Oil and Butter on the inside and outside of the Chicken.
Season well inside and out.
Stuff the inside with the Lemon, Onion, Garlic and Celery.
Put the Potatoes and Carrots on the bottom of the Crock-Pot.
Season the Vegetables.
Add in the Chicken Broth.
Lay the Chicken on top of the Vegetables.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.