Lemon Garlic Slow Cooker Roast Chicken
Total Time
5 hours and 10 minutes
Prep Time
10 minutes
Cook Time
5 hours
Rating
4.94 out of 5 stars
(75)
Ingredients
5 servings
- 2 kg / 4 lb whole chicken (, patted dry (Note 1)
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2.5 tbsp olive oil (or melted butter), plus extra for drizzling)
- 3 garlic cloves (, minced)
- 1 large lemon (, all zest + all juice)
- 1 tbsp cornflour/cornstarch mixed with 1 tbsp water
- 1 extra lemon (, just in case)
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Preparation
Step 1
Rub – Mix Rub ingredients. should be fairly thick and sludgy. Adjust with extra oil if too thick.
Step 2
Loosen Skin: Use upside spoon to loosen skin of chicken (see video). Spoon most of the Rub under the skin, leaving about 1 tbsp mostly oil for the skin. Use hands or spoon on skin to spread the paste - doesn't need to be perfect.
Step 3
Stuff used lemon inside the chicken.
Step 4
Put rack inside slow cooker (Note 3), place chicken on top. Spread with remaining sludge, sprinkle with a pinch of salt and pepper.
Step 5
Slow cook 5 hours on low or 3 hours on high, or until juices run clear or internal temperature is 75C / 165F using a meat thermometer. (Note 4 for other cook methods)
Step 6
Brown skin: Remove chicken from slow cooker, drizzle with a bit of extra oil. Grill/broil on medium high for 5 to 10 minutes to brown the skin (~25cm /10" from heat source). Or oven 240C/450F for 10 min.
Step 7
Spoon over pan juices, then serve with Lemon Sauce! (No need to rest chicken)
Step 8
Lemon Sauce:
Step 9
Pour all slow cooker liquid into a saucepan, add cornflour / water mixture. Mix.
Step 10
Bring to simmer over medium high and cook until liquid thickens to thin syrup (depends how much liquid you have, usually 3 min or so). Adjust salt and pepper to taste, add more lemon if desired (the extra lemon). Pour into jug.
Step 11
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