Description
This Lemon Garlic Slow Cooker Roast Chicken recipe offers a flavorful and hands-off way to cook a tender, juicy whole chicken infused with fresh lemon and aromatic herbs. Cooked low and slow in the slow cooker and finished under the broiler or grill for a perfectly crisp skin, it’s an ideal dish for easy weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Rub
- 2 kg / 4 lb whole chicken, patted dry
- 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, zest and juice
Other Ingredients
- 1 tbsp cornflour/cornstarch mixed with 1 tbsp water
- 1 extra lemon (optional, just in case)
Instructions
- Prepare the Rub: Combine dried thyme, parsley, oregano, salt, black pepper, olive oil, minced garlic, lemon zest, and lemon juice to form a thick, sludgy paste. Adjust with extra oil if the mixture is too thick.
- Loosen the Skin: Using the back of a spoon upside down, gently loosen the skin from the chicken breast without tearing it. Spoon most of the lemon garlic rub under the skin, leaving about 1 tablespoon of the oily paste to spread over the skin. Use your hands or spoon to evenly spread the rub under and on top of the chicken skin.
- Stuff the Chicken: Place the used lemon inside the cavity of the chicken for added aroma and flavor.
- Prepare Slow Cooker: Place a rack inside your slow cooker, then place the chicken on top of the rack. Spread any remaining rub evenly over the chicken and sprinkle with an additional pinch of salt and pepper.
- Slow Cook: Cook on low for 5 hours or on high for 3 hours, or until the chicken’s juices run clear and the internal temperature reaches 75°C (165°F) when checked with a meat thermometer.
- Brown the Skin: Carefully remove the chicken from the slow cooker and drizzle with extra olive oil. Place under a grill/broiler set to medium-high heat about 25 cm (10 inches) from the heat source for 5-10 minutes to crisp and brown the skin. Alternatively, you can bake it in a preheated oven at 240°C (450°F) for 10 minutes.
- Serve: Spoon the pan juices over the chicken and serve with the lemon sauce. There is no need to rest the chicken before serving.
Notes
- Note 1: Patting the chicken dry helps the rub stick better and promotes crisp skin during browning.
- Note 3: Using a rack in the slow cooker prevents the chicken from sitting in its juices which can make the skin soggy.
- Note 4: The chicken can also be cooked using other methods but this recipe focuses on slow cooking followed by broiling/grilling.
- For thicker sauce, mix 1 tbsp cornflour/cornstarch with 1 tbsp water and add to pan juices to make lemon sauce.
