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Lemon Garlic Slow Cooker Roast Chicken Recipe

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★★★★

3.8 from 20 reviews

This Slow Cooker Lemon Garlic Roast Chicken recipe offers a tender, flavorful whole chicken infused with herbs and zesty lemon, cooked gently in a slow cooker to lock in juices. Finished under the broiler or grill for perfectly crisp, golden skin, it’s an effortless, comforting meal served with a tangy lemon sauce made from the slow cooker juices.

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, zested and juiced

Additional Ingredients

  • 1 tbsp cornflour/cornstarch mixed with 1 tbsp water (for lemon sauce)
  • 1 extra lemon (optional: for adjusting lemon sauce acidity)

Instructions

  1. Prepare the Rub: In a bowl, mix dried thyme, parsley, oregano, salt, black pepper, minced garlic, lemon zest, lemon juice, and olive oil until you get a thick, sludgy paste. Adjust with extra oil if the mixture is too thick.
  2. Loosen the Skin: Using the back of a spoon, gently loosen the skin of the chicken carefully to avoid tearing. Spoon most of the rub under the skin, leaving about 1 tbsp of the oily part to spread on the skin surface. Use your hands or a spoon to spread the paste evenly under the skin; it doesn’t need to be perfect.
  3. Stuff Lemon Inside: Place the whole used lemon inside the cavity of the chicken to add aromatic flavor during cooking.
  4. Prepare Slow Cooker: Place a rack inside your slow cooker and set the chicken on top of it. Spread any remaining rub on the chicken’s skin and sprinkle a pinch of extra salt and pepper.
  5. Slow Cook the Chicken: Cook on low for 5 hours or on high for 3 hours until the chicken is fully cooked and juices run clear. The internal temperature should reach 75°C (165°F) when checked with a meat thermometer.
  6. Brown the Skin: Carefully remove the chicken from the slow cooker and drizzle with a little extra oil. Place under a grill/broiler or in a preheated oven at 240°C (450°F) for 5-10 minutes, around 25 cm (10 inches) from the heat source, until the skin becomes golden and crisp.
  7. Serve: Spoon over some of the pan juices and serve with the prepared lemon sauce. Resting the chicken is not necessary.
  8. Prepare Lemon Sauce: Pour the slow cooker liquid into a saucepan, add the cornflour/cornstarch and water mixture, and stir well.
  9. Thicken Sauce: Bring the liquid to a simmer over medium-high heat, cooking until it thickens to a thin syrup-like consistency, usually about 3 minutes. Adjust salt and pepper to taste, add more lemon juice from the extra lemon if desired.
  10. Serve Sauce: Pour the lemon sauce into a jug and serve alongside the chicken.

Notes

  • Pat the chicken dry well before applying rub to help the rub adhere better and skin crisp during the finishing step.
  • Loosening the skin carefully helps trap the rub flavors closer to the meat for deeper seasoning.
  • Using a rack in the slow cooker keeps the chicken elevated and helps even cooking and drainage of fat.
  • Always check the internal temperature to ensure the chicken is safely cooked to 75°C (165°F).
  • The broiling/baking step at the end crisps the skin, as slow cooking alone doesn’t brown the chicken.
  • The lemon sauce is a flavorful condiment to complement the chicken; adjust thickness and acidity to taste.

Keywords: slow cooker chicken, lemon garlic roast chicken, slow cooked roast chicken, lemon sauce chicken, easy roast chicken, slow cooker dinner

Find it online: https://foodiecara.com/lemon-garlic-slow-cooker-roast-chicken-recipe/