One Pot Maple Roast Chicken

For the rub

• 2 tbsp maple syrup (preferably amber for its rich taste)
• 1 tbsp olive oil
• 1 lemon
• 1/2 tbsp freshly ground pepper
• 2 garlic cloves, minced
• 2 tsp salt
• 1 tbsp fresh rosemary, chopped

Other ingredients

• 2 large sweet potatoes, cut into 1-inch cubes
• 2 handfuls of Brussels sprouts
• 2 parsnips, cut into 1-inch cubes
• 5 garlic cloves, smashed
• 1 tbsp olive oil

1. Rinse the chicken inside and out with water and pat dry with paper towels.
2. Zest the lemon.
3. To make the rub, mix the lemon zest with the minced garlic, maple syrup, chopped rosemary, ground pepper, olive oil and salt.
4. Prick the lemon with a fork and place it inside the chicken cavity with 5 smashed garlic cloves.
5. Tie the chicken legs together with kitchen string.
6. Rub the chicken skin with the lemon maple mixture.
7. In a bowl, mix the sweet potatoes, Brussels sprouts, olive oil and salt, then add to a slow cooker.
8. Lay the chicken inside the slow cooker on top of the vegetables.
9. Cover with a lid and cook on low for 4-6 hours.
10. Remove the chicken carefully and place in an oven safe dish.
11. Arrange the sweet potatoes and Brussels sprouts around the chicken and place under a medium heat grill for 4 to 6 minutes or until the skin is crisp.