Lemon Garlic Slow Cooker Roast Chicken Recipe
This Lemon Garlic Slow Cooker Roast Chicken is a flavorful, tender whole chicken cooked low and slow with a zesty lemon garlic rub. The chicken is infused with herbs and slow-cooked to juicy perfection, then finished under a broiler or grill to achieve a crispy, golden skin. The dish is completed with a tangy lemon sauce made from the flavorful cooking juices, perfect for serving with your favorite sides.
- Prep Time: 15 minutes
- Cook Time: 5 hours 10 minutes
- Total Time: 5 hours 25 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
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
Additional
- 1 tbsp cornflour (cornstarch) mixed with 1 tbsp water
- 1 extra lemon (optional, for adjusting sauce flavor)
Instructions
- Mix Rub: Combine dried thyme, parsley, oregano, salt, black pepper, olive oil, minced garlic, and lemon zest and juice to form a thick, sludgy paste. Add extra oil if the mixture is too thick.
- Loosen Chicken Skin: Using the back of a spoon, gently loosen the skin of the chicken carefully to create space for the rub underneath without tearing the skin.
- Apply Rub Under Skin: Spoon most of the lemon garlic rub under the loosened skin, spreading it evenly with your hands or a spoon. Leave about 1 tablespoon of mostly oil mixture to coat the chicken skin on top.
- Stuff Lemon Inside: Place the used lemon (from which zest and juice have been taken) inside the cavity of the chicken to infuse flavor from the inside while cooking.
- Arrange in Slow Cooker: Set a rack inside the slow cooker and place the chicken on top. Spread any remaining rub over the chicken skin and sprinkle a pinch of salt and pepper over the surface.
- Slow Cook: Cook the chicken on low for 5 hours or on high for 3 hours, or until the internal temperature reaches 75°C (165°F) and the juices run clear.
- Brown the Skin: Remove the chicken from the slow cooker and drizzle with extra olive oil. Broil or grill on medium-high heat about 25 cm (10 inches) from the heat source for 5 to 10 minutes until the skin is browned and crispy. Alternatively, brown the skin in a 240°C (450°F) oven for 10 minutes.
- Prepare Lemon Sauce: Pour the slow cooker liquid into a saucepan and add the cornflour-water mixture. Stir to combine.
- Simmer Sauce: Bring the liquid to a simmer over medium-high heat and cook for about 3 minutes until the sauce thickens to a thin syrup consistency. Adjust seasoning with salt, pepper, and extra lemon juice if desired. Transfer sauce to a jug for serving.
- Serve: Spoon pan juices over the chicken and serve immediately with the lemon sauce. No resting time is needed.
Notes
- Patting the chicken dry helps the rub to stick better and promotes browning.
- Loosening the skin carefully avoids tearing; use the back of a spoon gently.
- Using a slow cooker rack prevents the chicken from sitting in liquid, helping better texture.
- Always check the internal temperature with a meat thermometer to ensure the chicken is safely cooked.
- The finishing step under the broiler or grill is essential for crisping the skin, as slow cooking alone will leave it soft.
- The lemon sauce made from slow cooker juices adds tanginess and moisture to the final dish.