Ingredients

The following ingredients have 4 Servings
  • 2 kg / 4 lb whole chicken (, patted dry (Note 1))
  • 1 tsp dried thyme
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2.5 tbsp olive oil ((or melted butter), plus extra for drizzling)
  • 3 garlic cloves (, minced)
  • 1 large lemon (, all zest + all juice)
  • 1 tbsp cornflour/cornstarch mixed with 1 tbsp water
  • 1 extra lemon (, just in case)

Instruction

  • Rub – Mix Rub ingredients. should be fairly thick and sludgy. Adjust with extra oil if too thick.
  • Loosen Skin: Use upside spoon to loosen skin of chicken (see video). Spoon most of the Rub under the skin, leaving about 1 tbsp mostly oil for the skin. Use hands or spoon on skin to spread the paste - doesn't need to be perfect.
  • Stuff used lemon inside the chicken. 
  • Put rack inside slow cooker (Note 3), place chicken on top. Spread with remaining sludge, sprinkle with a pinch of salt and pepper.
  • Slow cook 5 hours on low or 3 hours on high, or until juices run clear or internal temperature is 75C / 165F using a meat thermometer. (Note 4 for other cook methods)
  • Brown skin: Remove chicken from slow cooker, drizzle with a bit of extra oil. Grill/broil on medium high for 5 to 10 minutes to brown the skin (~25cm /10" from heat source). Or oven 240C/450F for 10 min.
  • Spoon over pan juices, then serve with Lemon Sauce! (No need to rest chicken)