Lemon Garlic Slow Cooker Roast Chicken

1. 1

   Step 1: Mix the rub ingredients until the mixture is fairly thick. If it is too thick, adjust with extra oil.

2. 2

   Step 2: Use the back of a spoon to loosen the chicken skin. Spoon most of the rub under the skin, leaving about 1 tbsp of the mostly oily mixture for the outside. Use your hands or a spoon to spread the paste over the skin; it does not need to be perfectly even.

3. 3

   Step 3: Put the used lemon inside the chicken.

4. 4

   Step 4: Put a rack inside the slow cooker and place the chicken on top. Spread the remaining rub over the chicken, then sprinkle with a pinch of salt and pepper.

5. 5

   Step 5: Slow cook for 5 hours on low or 3 hours on high, or until the juices run clear or the internal temperature reaches 75°C / 165°F when checked with a meat thermometer.

6. 6

   Step 6: Remove the chicken from the slow cooker and drizzle with a little extra oil. Grill or broil on medium-high for 5 to 10 minutes, about 25 cm / 10 inches from the heat source, to brown the skin. Alternatively, brown it in a 240°C / 450°F oven for 10 minutes.

7. 7

   Step 7: Spoon the pan juices over the chicken and serve with the lemon sauce. There is no need to rest the chicken.

Lemon Sauce

8. 8

   Step 8: Pour all the slow cooker liquid into a saucepan. Add the cornflour and water mixture, then mix.

9. 9

   Step 9: Bring the sauce to a simmer over medium-high heat and cook until it thickens to a thin syrup, usually about 3 minutes depending on the amount of liquid. Adjust the salt and pepper to taste, add more lemon if desired, then pour into a jug.