Description

Have you ever craved a juicy, flavorful chicken dinner that feels like a restaurant treat but requires minimal effort? Lemon-Roasted Chicken in a slow cooker is your answer! This dish combines zesty lemon, fragrant herbs, and tender chicken for a meal that’s both comforting and impressive

Ingredients

To make Lemon-Roasted Chicken, you’ll need a short list of ingredients that pack a big flavor punch. Here’s what you need and why each one matters:

Broiler/Fryer Chicken (3–4 pounds): The star of the dish, a whole chicken provides juicy meat and serves 4–6 people. Choose a fresh, high-quality chicken for the best results.
Celery Ribs (2, cut into 1-inch pieces): Adds flavor to the chicken cavity and keeps it moist during cooking. It’s discarded after cooking but infuses the meat with subtle savoriness.
Onion (1 medium, chopped): Brings sweetness and depth to the chicken as it cooks inside the cavity.
Apple (1 medium, sliced): Adds a touch of natural sweetness and moisture to the chicken, balancing the tangy lemon.
Olive Oil (1 tbsp): Helps the seasonings stick to the chicken and promotes a golden, crispy skin.
Fresh Rosemary (1 tbsp minced or 1 tsp dried, crushed): Provides a woody, aromatic flavor that pairs perfectly with lemon.
Sea Salt (2 tsp): Enhances all the flavors and seasons the chicken evenly.
Fresh Thyme (1½ tsp minced or ½ tsp dried): Adds a subtle, earthy note that complements the rosemary and lemon.
Paprika (1½ tsp): Gives the chicken a warm color and a mild, smoky flavor.
Garlic Clove (1, minced): Adds a savory, aromatic kick to the seasoning rub.
Pepper (1 tsp): Brings a gentle heat to balance the flavors.
Lemon (1 medium, sliced): Infuses the chicken with bright, citrusy flavor and keeps it moist during cooking.

Substitutions and Variations

Chicken: Use chicken thighs or drumsticks for a smaller portion, adjusting cooking time to 3–4 hours.
Lemon: Swap with an orange for a sweeter citrus flavor or a lime for a sharper tang.
Herbs: Replace rosemary and thyme with fresh sage or oregano for a different herbal profile.
Apple: Use a pear or omit the apple and add extra onion or celery for a more savory flavor.
Spices: Swap paprika for smoked paprika or a pinch of cayenne for a spicy kick.
Oil: Substitute olive oil with avocado oil or melted butter for a richer flavor.

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Instructions

Prepare the Chicken:
- Pat the 3–4 pound broiler/fryer chicken dry with paper towels to help the skin crisp up.
- Fill the chicken cavity with 2 celery ribs (cut into 1-inch pieces), 1 chopped medium onion, and 1 sliced medium apple.
- Tuck the wings under the chicken and tie the drumsticks together with kitchen twine to keep it compact.
- Tip: Drying the chicken ensures the seasonings stick and promotes better browning.
Season the Chicken:
- Place the chicken breast-side up in a 6-quart slow cooker.
- Rub 1 tbsp olive oil all over the chicken, then sprinkle evenly with 1 tbsp minced fresh rosemary (or 1 tsp dried), 2 tsp sea salt, 1½ tsp minced fresh thyme (or ½ tsp dried), 1½ tsp paprika, 1 minced garlic clove, and 1 tsp pepper.
- Tip: Rub the seasonings under the skin for extra flavor, being careful not to tear it.
Add the Lemon:
- Place slices from 1 medium lemon on top of the chicken, covering as much of the surface as possible.
- Tip: Slightly overlap the lemon slices to infuse maximum citrus flavor.
Cook the Chicken:
- Cover the slow cooker and cook on low for 4–5 hours, until a thermometer inserted in the thickest part of the thigh reads 170°–175°F.
- Tip: Check at 4 hours to avoid overcooking, as slow cookers vary. The chicken should be tender and juicy.
Rest and Serve:
- Carefully remove the chicken from the slow cooker and place it on a cutting board. Tent with foil and let it rest for 15 minutes to lock in juices.
- Discard the celery, onion, and apple from the cavity—they’ve done their job of flavoring the chicken.
- Carve the chicken into pieces (breast, thighs, drumsticks, wings) and serve.
- Tip: Use a sharp knife or kitchen shears for easy carving, and save the bones for homemade broth.