Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sunday Roast Chicken With Potatoes, Lemon, and Thyme Recipe
    Lost? Site Map

    Sunday Roast Chicken With Potatoes, Lemon, and Thyme

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 30 mins

    30 mins

    6 hrs

    ratherbeswimmin''s Note:

    In 'The French Slow Cooker' by Michele Scicolone

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Scatter potatoes and chopped garlic in a large slow cooker and sprinkle with salt and pepper to taste.
    2. 2
      Remove the neck and giblets from the chicken cavity; discard.
    3. 3
      Trim away any excess fat.
    4. 4
      Sprinkle the chicken inside and out with salt and pepper to taste.
    5. 5
      Put the whole garlic cloves, thyme, and lemon halves inside the cavity and place the chicken in the slow cooker.
    6. 6
      Rub it all over with olive oil.
    7. 7
      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.
    8. 8
      Remove the chicken and potatoes from the slow cooker and cut the chicken into serving pieces, reserving the lemon halves; cover and keep warm.
    9. 9
      Skim the fat from the pan juices.
    10. 10
      Place the chicken juices in a small saucepan and bring to a simmer.
    11. 11
      Squeeze the lemon halves (carefully; they are hot) into the juices.
    12. 12
      Add the cornstarch mixture and cook, stirring, until slightly thickened; stir in the butter.
    13. 13
      Drizzle the pan juices over the chicken; serve hot with the potatoes.
    14. 14
      *Note: may add vegetables like red onion, leeks, carrots, mushrooms, parsnips, rutabaga, or turnips with the potatoes.

    Ratings & Reviews:


    Nutritional Facts for Sunday Roast Chicken With Potatoes, Lemon, and Thyme

    Serving Size: 1 (457 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 825.0
    Calories from Fat 476
    Total Fat 52.9 g
    Saturated Fat 15.6 g
    Cholesterol 221.5 mg
    Sodium 206.3 mg
    Total Carbohydrate 32.0 g
    Dietary Fiber 2.9 g
    Sugars 1.5 g
    Protein 53.2 g

    The following items or measurements are not included:

    fresh thyme sprigs

    Ideas from


    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.


    Over 475,000 Recipes Network of Sites