This Slow Cooker Lemon Roast Chicken is part of the My Clean Kitchen – 7 Day Eat Clean Challenge. Click here to learn more.
Breakfast: Cinnamon Raisin Oatmeal
Lunch: Whole Wheat Caprese Pita, Hummus with Carrot and Celery Sticks
Snack: Hard Boiled Eggs
Dinner: Slow Cooker Lemon Chicken, Roasted Balsamic Brussel Sprouts
This lemony chicken has a hint of pepper and is the perfect Sunday meal. Put it in the slow cooker around 10:00 AM and it’ll be hot and ready for dinner. The chicken will be moist and tender but don’t miss out on the au jus that adds even more lemony flavor. This easy to make meal is sure to become a family favorite.
Local Ingredient: Whole Pasture Raised Chicken (purchased from the local farmer’s market)
Ingredients
5 whole lemons, large
3 heads of garlic
5 sprigs fresh rosemary
5 sprigs fresh thyme
1 whole 3lb organic chicken
1 tablespoon garlic powder
sea salt
1/2 tablespoon whole black peppercorns
fresh ground black pepper
Instructions
- Cut 2 whole lemons in half and place in the bottom of the slow cooker.
- Cut 2 whole heads of garlic in half lay in the bottom of the slow cooker.
- Place 2 sprigs or rosemary and 2 sprigs of thyme in the bottom of the slow cooker.
- Clean chicken and pat dry with a paper towel.
- Place 1 lemon cut in half inside the chicken.
- Take 1 whole lemon, cut into slices, and place 1/2 of the slices under the chicken skin. Place 2 sprigs of rosemary, 2 sprigs of thyme, and the whole peppercorns under the chicken skin as well. Finally, take 5-8 whole cloves of garlic and place under the chicken skin as well.
- Season the entire chicken with salt, pepper, and garlic powder.
- Place the whole chicken in the slow cooker.
- Place the remaining lemon slices, garlic, and fresh herbs on top of the chicken.
- Cook chicken on low for 6 hours.
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