Description
Want a chicken dinner that’s tender, aromatic, and bursting with fresh lemon and herb flavors? Lemon-Roasted Chicken is the perfect recipe! This slow-cooker dish transforms a whole chicken into a succulent, golden meal with minimal effort, using simple ingredients like lemon, rosemary, and thyme
Ingredients
Scale
- For the Chicken:
- 1 broiler/fryer chicken (3 to 4 pounds)
- 2 celery ribs, cut into 1-inch pieces
- 1 medium onion, chopped
- 1 medium apple, sliced
- 1 tablespoon olive oil
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 2 teaspoons sea salt
- 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1-1/2 teaspoons paprika
- 1 garlic clove, minced
- 1 teaspoon pepper
- 1 medium lemon, sliced
Why These Ingredients Matter
- Chicken: A whole broiler/fryer chicken provides tender, juicy meat when slow-cooked.
- Celery, Onion, Apple: Stuffing the cavity adds moisture and infuses savory-sweet flavors.
- Olive Oil: Helps the seasonings stick and promotes a golden exterior.
- Rosemary, Thyme: Add earthy, aromatic notes that complement the chicken.
- Sea Salt, Pepper, Paprika: Enhance flavor and give a slight smoky warmth.
- Garlic: Brings a subtle, savory depth.
- Lemon: Sliced on top, it adds bright, citrusy flavor and aroma.
Substitutions and Variations
- Chicken: Swap with a 3-4 pound turkey breast (adjust cooking time to 5-6 hours) or use chicken thighs for a smaller portion.
- Apple: Replace with pear, orange slices, or omit for a more savory profile.
- Olive Oil: Use melted butter or avocado oil for a different richness.
- Herbs: Swap rosemary and thyme with sage, oregano, or a poultry seasoning blend.
- Paprika: Use smoked paprika for extra smokiness or chili powder for a slight kick.
- Lemon: Substitute with orange or lime slices for a different citrus note.
- Gluten-Free: Naturally gluten-free; check any seasoning blends for additives.
- Spicy Kick: Add 1/4 teaspoon cayenne or red pepper flakes to the rub.
- Lower Sodium: Reduce sea salt to 1 teaspoon and use low-sodium broth if making gravy from drippings.
Instructions
Step 1: Prep Your Ingredients
- Cut 2 celery ribs into 1-inch pieces.
- Chop 1 medium onion.
- Slice 1 medium apple (no need to peel).
- Mince 1 garlic clove.
- Mince 1 tablespoon fresh rosemary and 1-1/2 teaspoons fresh thyme (or measure dried).
- Slice 1 medium lemon.
- Measure 1 tablespoon olive oil, 2 teaspoons sea salt, 1-1/2 teaspoons paprika, and 1 teaspoon pepper.
- Pat 1 broiler/fryer chicken (3-4 pounds) dry with paper towels.
Tip: Drying the chicken ensures the oil and seasonings adhere well.
Step 2: Stuff the Chicken
- Fill Cavity: Stuff the chicken cavity with the celery pieces, chopped onion, and apple slices. This adds flavor and keeps the chicken moist.
Tip: Don’t overstuff; leave some space for air circulation.
Step 3: Prepare the Chicken
- Tuck Wings: Tuck the chicken wings under the body to prevent burning.
- Tie Drumsticks: Use kitchen twine to tie the drumsticks together for even cooking.
- Place in Slow Cooker: Place the chicken breast side up in a 6-quart slow cooker.
Tip: If you don’t have twine, cross the drumsticks and tuck them tightly.
Step 4: Season the Chicken
- Rub with Oil: Rub 1 tablespoon olive oil all over the chicken.
- Add Seasonings: In a small bowl, mix 1 tablespoon minced fresh rosemary (or 1 teaspoon dried), 2 teaspoons sea salt, 1-1/2 teaspoons minced fresh thyme (or 1/2 teaspoon dried), 1-1/2 teaspoons paprika, 1 minced garlic clove, and 1 teaspoon pepper. Rub the mixture evenly over the chicken.
- Top with Lemon: Arrange the lemon slices over the top of the chicken.
Tip: Press the seasoning mix into the skin for maximum flavor.
Step 5: Cook
- Cook on Low: Cover and cook on Low for 4-5 hours, until a thermometer inserted in the thickest part of the thigh reads 170°-175°F (77°-79°C).
Tip: Check at 4 hours; smaller chickens or hotter slow cookers may cook faster. Avoid lifting the lid too often to maintain heat.
Step 6: Rest and Serve
- Remove Chicken: Carefully transfer the chicken to a cutting board and tent loosely with foil. Let it rest for 15 minutes to lock in juices.
- Discard Stuffing: Remove and discard the celery, onion, and apple from the cavity (they’re for flavor, not eating).
- Carve: Carve the chicken into portions and serve hot.
Tip: Use a sharp knife or poultry shears for clean carving.