Lemon Garlic SLOW COOKER Roast Chicken

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a healthier fat profile while vegetable oil is more economical.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried thyme

Dried herbs are often more affordable and have a longer shelf life.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat option, while margarine is a lower-cost substitute.

Mix Rub ingredients until fairly thick and sludgy, adjusting with extra oil if too thick.

Loosen skin of chicken using an upside spoon and spoon most of the Rub under the skin, leaving about 1 tbsp mostly oil for the skin. Spread the paste on the skin.

Stuff used lemon inside the chicken.

Put a rack inside the slow cooker and place the chicken on top. Spread with remaining sludge and sprinkle with a pinch of salt and pepper.

Slow cook for 5 hours on low or 3 hours on high, or until juices run clear or internal temperature is 75C / 165F using a meat thermometer.

Remove chicken from slow cooker, drizzle with a bit of extra oil, and grill/broil on medium high for 5 to 10 minutes to brown the skin.

Pour all slow cooker liquid into a saucepan, add cornflour/water mixture, and bring to simmer over medium high until liquid thickens to thin syrup. Adjust salt and pepper to taste, adding more lemon if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens