Ingredients
Equipment
Method
- In a small bowl, whisk olive oil, garlic, lemon zest, lemon juice, thyme, parsley, oregano, salt, and pepper into a thick paste. Add a little more oil if needed to loosen.
- Using the back of a dessert spoon, gently separate the skin from the breast and thighs without tearing. This allows the rub to flavor the meat directly.
- Spread about two-thirds of the rub under the loosened skin, and the rest over the outside of the chicken. Stuff the used lemon halves into the cavity.
- Place a rack, trivet, or balls of aluminum foil in the bottom of your slow cooker to elevate the chicken. Place chicken breast side up on top.
- Cover and cook on LOW for 5 hours or HIGH for 3 hours, until internal temperature reaches 165°F (75°C). The chicken will be juicy and tender.
- Transfer chicken to a baking tray, drizzle with oil, and broil for 5–10 minutes until the skin is golden and crispy. Watch carefully to avoid burning.
- Pour the cooking juices into a saucepan. Stir in cornstarch slurry and simmer 3–5 minutes until thickened. Adjust with extra lemon juice to taste.
- Carve chicken and drizzle with lemon sauce. Serve immediately—no need to rest the meat.
Notes
Pro Tips: Pat the chicken dry before applying the rub for crispier skin. Elevate the bird in the slow cooker to prevent soggy spots. Use fresh lemon for the best flavor, and always broil the chicken for a golden finish. Save the drippings—they make the perfect lemon sauce!
Optional Additions: Add onion quarters, garlic cloves, or fresh herbs under the chicken for extra aroma and flavor.
