In a small bowl combine juice from the lemons, a pinch of salt, ground black pepper and rosemary leaves. Mix together. Rub mixture over the chicken. Place chopped vegetables in the bottom of a slow cooker, and pour vegetable stock over them. Place chicken on top of the vegetables and cook on high for 5 hours until tender and almost falling off of the bone. Alternately, you can make this dish in the oven. Preheat oven to 350 degrees. Follow the same instructions as above, but place the vegetables in a roasting dish. Pour vegetable stock over the veggies in the roasting dish and place chicken on top. Place uncovered in oven and bake for an hour and a half to an hour and 45 minutes (until internal temperature reaches 165 degrees). Baste the chicken with the juices from the pan occasionally to keep the chicken from getting overly browned.
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|Serving Size: 1 Serving (164g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 7 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.6mg||0 %|
|Sodium 412.7mg||14 %|
|Potassium 359.3mg||9 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 11.1g|
|Protein 4g||6 %|
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Calories per serving: 73
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