Introduction
Discover the deliciousness of slow-cooked lemon herb chicken, a dish that combines tender meat with zesty flavors. This easy recipe is sure to be a hit with your family and friends, perfect for any occasion. The slow cooking method ensures the chicken remains moist, while the vibrant lemon sauce adds the perfect finishing touch.
Detailed Ingredients with measures
– 2 kg (4 lb) whole chicken, patted dry
Rub:
– 1 teaspoon dried thyme
– 1/2 teaspoon dried parsley
– 1/2 teaspoon dried oregano
– 3/4 teaspoon salt
– 1/2 teaspoon black pepper
– 2.5 tablespoons olive oil (or melted butter), plus extra for drizzling
– 3 garlic cloves, minced
– Zest and juice of 1 large lemon
Lemon Sauce:
– 1 tablespoon cornflour/cornstarch mixed with 1 tablespoon water
– Juice of 1 extra lemon, if needed
Prep Time
30 minutes
Cook Time
5 hours on low or 3 hours on high
Total Time
5 hours 30 minutes on low or 3 hours 30 minutes on high
Yield
Serves 4 to 6
Enjoy the rich flavors and succulent textures of this lemon herb chicken and impress your guests with the uncomplicated yet exquisite lemon sauce!
Detailed Directions and Instructions
Prepare the Rub
In a bowl, combine dried thyme, dried parsley, dried oregano, salt, black pepper, olive oil (or melted butter), minced garlic, and the zest and juice of 1 large lemon. Mix until a thick paste forms. Adjust with extra oil if too thick.
Loosen the Chicken Skin
Using the back of a spoon, gently separate the skin from the chicken meat without removing it completely.
Apply the Rub
Spread most of the prepared rub under the loosened skin, leaving about 1 tablespoon for the skin’s exterior. Use your hands or a spoon to distribute the paste evenly under the skin.
Stuff the Chicken
Place the used lemon halves inside the chicken cavity.
Prepare the Slow Cooker
Place a rack or a makeshift foil ring inside the slow cooker to elevate the chicken above the base.
Cook the Chicken
Place the chicken on the rack in the slow cooker. Spread the remaining rub over the skin and sprinkle with a pinch of salt and pepper. Cover and cook on low for 5 hours or on high for 3 hours, until the internal temperature reaches 75°C (165°F) or the juices run clear.
Brown the Skin
Once cooked, remove the chicken from the slow cooker and drizzle with a bit of extra oil. Place under a grill/broiler on medium-high heat for 5 to 10 minutes to brown the skin, positioning it about 25 cm (10 inches) from the heat source. Alternatively, place in an oven preheated to 240°C (450°F) for 10 minutes.
Prepare the Lemon Sauce
Pour all the cooking juices from the slow cooker into a saucepan. Add the cornflour and water mixture, stirring to combine. Bring to a simmer over medium-high heat and cook until the sauce thickens to a thin syrup consistency, approximately 3 minutes. Adjust salt and pepper to taste, and add more lemon juice if desired.
Serve
Spoon the lemon sauce over the chicken and serve immediately.
Notes
Choosing Chicken
Ensure the whole chicken is properly patted dry for better skin crispiness.
Adjusting Flavor
You can modify the herb quantities to suit your taste, or add additional spices for different flavor profiles.
Storage
Leftover chicken can be stored in the refrigerator for up to three days or frozen for longer preservation.
Cooking Time Variation
Cooking times may vary based on the slow cooker model, so it is recommended to check the internal temperature regularly.
Cook techniques
Preparing the Rub
In a bowl, mix dried herbs, salt, pepper, and oil with minced garlic, lemon zest, and juice until you form a thick paste.
Loosening the Chicken Skin
Gently separate the skin from the chicken meat using the back of a spoon, ensuring not to tear it.
Applying the Rub
Spread the majority of the rub mixture under the loosened skin and reserve some for the chicken’s exterior.
Stuffing the Chicken
Insert the used lemon halves into the cavity of the chicken for added flavor.
Preparing the Slow Cooker
Place a rack or a foil ring inside the slow cooker to lift the chicken off the bottom.
Cooking the Chicken
Cook the chicken on low for 5 hours or high for 3 hours until fully cooked, ensuring the internal temperature hits 75°C (165°F).
Brown the Skin
After cooking, drizzle oil on the chicken and place it under a grill or in an oven to brown the skin for added texture and flavor.
Preparing the Lemon Sauce
Combine the cooking juices with cornflour and water in a saucepan, simmering until thickened to a syrup consistency.
Serving
Drizzle the prepared lemon sauce over the chicken and serve hot.
FAQ
Can I use fresh herbs instead of dried?
Yes, you can use fresh herbs, but you’ll need to adjust the quantity as fresh herbs have a different potency.
What is the best way to check the chicken’s doneness?
Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
Can I cook this chicken in an oven instead of a slow cooker?
Yes, you can roast the chicken in an oven at a similar temperature until it is fully cooked.
How can I store leftovers?
Store leftover chicken and sauce in airtight containers in the refrigerator for up to 3 days.
Can I add vegetables to the slow cooker?
Yes, you can add root vegetables or other sturdy vegetables to the slow cooker for a complete meal.
Conclusion
The slow-cooked lemon herb chicken is a delightful dish that combines juicy, tender meat with zesty flavors. The herb rub infuses the chicken with aromatic notes while the lemon sauce provides a refreshing tang that enhances the overall experience. This recipe is perfect for a family meal or a special gathering, ensuring that everyone will enjoy every bite.
More recipes suggestions and combination
Lemon Garlic Roasted Vegetables
Pair your chicken with a medley of roasted seasonal vegetables drizzled in olive oil, lemon juice, and garlic for a vibrant side dish.
Herbed Quinoa Salad
Serve your chicken alongside a light quinoa salad, featuring cucumber, tomatoes, feta cheese, and a lemon-olive oil dressing for a refreshing side.
Garlic Mashed Potatoes
Creamy garlic mashed potatoes are a perfect accompaniment, bringing comfort and pairing well with the zesty chicken.
Steamed Asparagus with Lemon Butter
Enjoy tender steamed asparagus tossed in lemon butter for a bright and elegant side.
Lemon Rice Pilaf
A fragrant lemon rice pilaf with herbs and pine nuts offers a delicious grain option to complement the chicken.
Caprese Salad
A fresh Caprese salad with ripe tomatoes, mozzarella, basil, and a drizzle of balsamic reduction can enhance your dining experience with a touch of brightness.
