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Slow Cooker Lemon Garlic Roast Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 14 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 3 hours on High or 5 hours on Low, plus 5-10 minutes broiling
  • Total Time: 3 hours 20 minutes to 5 hours 20 minutes
  • Yield: About 5 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Halal

Description

This Slow Cooker Lemon Garlic Roast Chicken is a tender, flavorful whole chicken cooked gently in a slow cooker, infused with garlic, lemon, and herbs. The slow cooking method ensures juicy meat, while finishing under the broiler crisps the skin to golden perfection. The savory pan sauce made from the cooking juices is thickened with a cornstarch slurry and brightened with extra lemon juice for a delicious accompaniment.

Ingredients

Chicken and Seasoning

  • 1 fully thawed, halal-certified whole chicken, about 4 lb
  • 2½ tbsp olive oil, plus more for browning
  • 3 garlic cloves, minced
  • Zest and juice of 1 large lemon
  • 1 tsp dried thyme
  • ½ tsp dried parsley
  • ½ tsp dried oregano
  • ¾ tsp salt
  • ½ tsp black pepper

Sauce Thickener

  • 1 tbsp cornstarch mixed with 1 tbsp cold water

Optional

  • Extra lemon juice, to taste

Instructions

  1. Prepare the seasoning and chicken: In a bowl, mix the olive oil, minced garlic, lemon zest, lemon juice, dried thyme, parsley, oregano, salt, and black pepper. Pat the whole chicken dry with paper towels. Gently loosen the skin over the breast and legs by sliding your fingers underneath without tearing. Spread most of the seasoning mixture under the skin, ensuring it covers the meat directly, and then rub the remaining mixture evenly over the outside of the chicken. Tuck the squeezed lemon halves into the chicken’s cavity for added aroma.
  2. Slow cook the chicken: Place a low rack inside your slow cooker, and set the chicken breast-side up on it so it does not sit directly in the juices. Cover the slow cooker. Cook on Low for about 5 hours, or on High for about 3 hours. Use a meat thermometer to check that the thickest part of the breast, and the innermost thigh and wing, have reached an internal temperature of 165°F (74°C) to ensure proper cooking and safety.
  3. Broil to brown the skin: Once the chicken is fully cooked, transfer it carefully to a broiler-safe pan. Drizzle lightly with olive oil, and place under a preheated broiler. Broil for 5 to 10 minutes, watching closely to avoid burning, until the skin develops a rich golden-brown, crispy texture.
  4. Make the pan sauce: Pour the cooking juices from the slow cooker into a saucepan. Whisk in the cornstarch slurry made by combining 1 tablespoon of cornstarch with 1 tablespoon of cold water. Simmer the sauce over medium heat until slightly thickened. Taste and add extra lemon juice if desired to brighten the flavor. Serve the sauce alongside the chicken.

Notes

  • If your slow cooker does not have a rack, use a few large, tightly rolled foil balls under the chicken to keep it elevated above the cooking juices.
  • Monitor the broiler carefully as the skin can brown quickly and burn if left unattended.
  • Using halal-certified chicken ensures the recipe complies with halal dietary guidelines.
  • Ensure the chicken is fully thawed before cooking for even cooking throughout.

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