Sunday Roast Chicken With Potatoes, Lemon, and Thyme

"In 'The French Slow Cooker' by Michele Scicolone"
 
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Ready In:
6hrs 30mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Scatter potatoes and chopped garlic in a large slow cooker and sprinkle with salt and pepper to taste.
  • Remove the neck and giblets from the chicken cavity; discard.
  • Trim away any excess fat.
  • Sprinkle the chicken inside and out with salt and pepper to taste.
  • Put the whole garlic cloves, thyme, and lemon halves inside the cavity and place the chicken in the slow cooker.
  • Rub it all over with olive oil.
  • Cover and cook on LOW for 6 hours, or until the chicken is tender and the temperature in the thickest part of the thigh measures 165° on an instant-read thermometer.
  • Remove the chicken and potatoes from the slow cooker and cut the chicken into serving pieces, reserving the lemon halves; cover and keep warm.
  • Skim the fat from the pan juices.
  • Place the chicken juices in a small saucepan and bring to a simmer.
  • Squeeze the lemon halves (carefully; they are hot) into the juices.
  • Add the cornstarch mixture and cook, stirring, until slightly thickened; stir in the butter.
  • Drizzle the pan juices over the chicken; serve hot with the potatoes.
  • *Note: may add vegetables like red onion, leeks, carrots, mushrooms, parsnips, rutabaga, or turnips with the potatoes.

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