Slow Cooker Lemon Roasted Chicken
The ultimate comfort food, Slow Cooker Lemon Roasted Chicken is a flavorful and easy weeknight dinner. This delicious dish combines tender chicken with zesty lemons and fresh herbs for an aromatic experience. It’s a must-try for any busy home cook looking for a satisfying meal that practically cooks itself. Make it tonight and let your family savor the goodness!
Equipment
- 6-8 quart slow cooker
Ingredients
- 1 medium onion
- 2 whole lemons
- 1 cup fresh herbs approximately, just use one large handful. I like parsley, thyme, rosemary, and/or sage.
- 5-7 pound whole chicken
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Begin by peeling and quartering one medium onion. This will add a lovely sweetness to the dish as it cooks.
- Next, cut two lemons in half. The fresh juice and zest will infuse the chicken with bright flavor.
- Coarsely chop one cup of fresh herbs. This can include any mix you enjoy, such as parsley, thyme, rosemary, or sage.
- Remove the giblets from a 5-7 pound whole chicken. This is important for achieving the best flavor and texture.
- Place the whole chicken in your slow cooker. It should fit comfortably, with some space around it for the heat to circulate.
- Season the chicken liberally, inside and out, with 2 teaspoons of kosher salt and 1/2 teaspoon of ground black pepper. Don’t be shy; this is what brings out the flavor!
- Now, stuff the chicken with the onion, lemons, and chopped herbs. If it doesn’t all fit, you can place some of these ingredients around the outside of the chicken.
- Cover the slow cooker and cook on low for 6 to 8 hours, or until the chicken is fully cooked through. No additional liquid is needed, as the chicken will release its juices.
- If desired, for a crispy skin, broil the chicken for 5 to 8 minutes after cooking. Transfer it to a baking dish and place it under the broiler.
- Let it rest for about 5 minutes before carving the chicken and serving. This allows the juices to redistribute for maximum flavor.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to three days.
- Freezing: This dish can be frozen. Shred the meat and store it in a freezer-safe bag for up to three months.
- Pairing: Serve with a side of roasted vegetables or a fresh garden salad for a complete meal.
- Herb Variations: Try different combinations of herbs, such as dill or oregano, for a unique twist.
- Vegetable Additions: Add carrots, potatoes, or other root vegetables to the slow cooker for a hearty one-pot meal.