A tasty and moist roast chicken that is simple to prepare but tastes amazing
Ingredients (serves 4)
- 1 Ingram’s whole chicken
- 2 Lemons, cut into thick slices
- 1 whole Garlic
- Thyme
- Salt and pepper
- Olive Oil
- 1 TBS Melted butter
Method
- Remove chicken from packaging and pat dry with paper towel, removing as much moisture as possible. Remember to also dry inside the cavity
- Scrunch up 3 golf size balls of alfoil and place in the bottom of the slow cooker, and also place 3 slices of the lemon in there as well
- Remove 2 cloves of garlic and crush. Mix it with some olive oil and the melted butter and set aside.
- Stuff the inside of the chicken with all but 3 slices of lemon, and the remaining garlic.
- Place the chicken into the slow cooker on top of the lemon and alfoil.
- Baste the top of the chicken with the butter/oil/garlic mix. Season well with salt and pepper, and sprinkle with thyme.
- Place 3 slices of lemon on top of the chicken and place the lid on the slow cooker.
- Cook on high for 1 hour and then for another 6-7 hours (depending on size of the chicken) on low or until cooked through
- Remove from slow cooker, remove lemon from the top of the chicken and put into a 180 degree oven for 10 minutes to crisp and brown up the skin. Serve immediately after
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happymum2018 said
- 18 May 2019
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mom81879 said
- 06 Nov 2018
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mom81879 said
- 13 Aug 2018
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Cookfromscratchmum said
- 01 Aug 2018
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curlytops said
- 19 Jul 2018
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mom297125 said
- 12 Jul 2018
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LuckyMum said
- 11 Jul 2018
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kjgarner said
- 10 Jul 2018
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youngoldlady said
- 10 Jul 2018
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mom112217 said
- 09 Jul 2018
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mom90758 said
- 09 Jul 2018
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taynik46 said
- 09 Jul 2018
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Mum2archer replied
- 09 Jul 2018 , 4:28 pm
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nadine_hill said
- 09 Jul 2018
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mom93821 said
- 09 Jul 2018
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Mum2archer replied
- 09 Jul 2018 , 6:21 am
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mom93821 replied
- 10 Jul 2018 , 4:07 am
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