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Slow Cooker lemon garlic roast chicken

Slow Cooker Lemon Garlic Roast Chicken

Prep Time 10 mins
Cook Time 8 mins
Servings 263 g
Calories 478 kcal


  • 2/ 4 kg/lb whole chicken patted dry (Note 1)


  • 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 all zest + all juice


  • 1 tbsp cornflour/cornstarch mixed with 1 tbsp water
  • 1 extra lemon just in case


  • Mix the rub ingredients. Make sure it is fairly thick and sludgy. Add further oil if it is too thick.
  • Use an upside spoon to loosen the skin of the chicken. Spoon most of the rub ingredients under the skin and 1 tbsp of oil for the skin. Use a dessert spoon or hand to spread the paste inside the skin.
  • Insert the used lemon inside the chicken
  • Place the rack inside the slow cooker and chicken on top of the rack. Spread the remaining sludge, sprinkle salt and pepper.
  • Slow cook the chicken for 5 hours on low or 3 hours on high or until the juice started flowing or until the temperature reaches 75°C/165F on a meat thermometer.
  • Remove the cooked chicken from the slow cooker, sprinkle remaining oil on top. Broil or grill the chicken on medium-high for 5 to 10 minutes to get the crispy brownish golden texture.
  • Pour the pan juices on top and serve with lemon sauce.

Lemon Sauce/Gravy:

  • Take a saucepan and pour the slow cooker liquid and add cornflour/water mixture. Mix well.
  • Simmer the mixture on medium-high and cook until the liquid thickens to a thin syrup. Add salt and pepper to taste.
  • Add extra lemon if needed. Pour the syrup in a jug.


Fat: 35g, Saturated Fat: 9g, Cholesterol: 144mg, Protein: 35g,