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Prep time
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Cook time
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Servings
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10 mins
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6-7 hrs | 4 |
Ingredients:
Method:
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In a small bowl, combine garlic, lemon zest and juice, mustard, olive oil, thyme, rosemary, salt and pepper.
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Prep the chicken: Pat the roast dry. Rub the mix all over the chicken, really working it into the outside.
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Load the slow cooker:
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Layer sliced onion (and veg if using) on the bottom.
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Pour stock or wine around the sides.
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Place the chicken on top, seam-side down.
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Cook low and slow:
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On low for 6–7 hours
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Or high for 3.5–4.5 hours
Until the internal temp hits 75°C and it’s juicy as.
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Crisp it up (optional): Transfer to a tray and blast under the grill or in the oven at 220°C for 10–15 mins to crisp the outside.
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Rest & serve: Let it sit for 10 mins before slicing. Spoon over some of the garlicky lemony juices and serve with mash or roasties.
