Lemon Garlic SLOW COOKER Roast Chicken
Ingredients
Main
- 2 kg / 4 lb whole chicken, patted dry (Note 1)
Rub (Note 2)
- 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
Lemon Sauce
- 1 tbsp cornflour/cornstarch mixed with 1 tbsp water
- 1 extra lemon, just in case
Instructions
- 1
Rub - Mix Rub ingredients. should be fairly thick and sludgy. Adjust with extra oil if too thick.
- 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.
- 3
Stuff - Stuff used lemon inside the chicken.
- 4
Place in Slow Cooker - Put rack inside slow cooker (Note 3), place chicken on top. Spread with remaining sludge, sprinkle with a pinch of salt and pepper.
- 5
Slow Cook - 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)
- 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.
- 7
Serve - Spoon over pan juices, then serve with Lemon Sauce! (No need to rest chicken)
- 8
Lemon Sauce - Pour all slow cooker liquid into a saucepan, add cornflour / water mixture. Mix.
- 9
Lemon Sauce - 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.
