Lemon Roast Chicken

Inspired by Greek cooking. The original recipe was written for a 4-1/2 quart Crock Pot. I’ve been able to fit a chicken up to 6 pounds in my 6 quart cooker (8 in my 6-1/2 quart oval), so I would recommend at least a quart per pound (i.e. a 5 pound chicken should fit in a 5 quart cooker or larger).

  • 3 pound (or larger) whole broiler-fryer chicken (I’ve used Roasters)
  • salt and pepper
  • 1 teaspoon oregano
  • 2 cloves garlic, minced
  • 2 Tablespoons unsalted butter
  • 1/4 cup water
  • 3 Tablespoons lemon juice

Rinse chicken and set aside neck and giblets for another use (my cats love them!). Pat dry. Season chicken with  salt and pepper. Sprinkle half the oregano and garlic inside the cavity.

Melt butter in a large frying pan. Brown chicken on all sides before placing in crock pot. Sprinkle with remaining oregano and garlic. Add water to frying pan; stir to loosen brown bits. Pour into crock pot.

Cover and cook on Low for about 4 hours (a larger bird may take up to 6 hours). Add lemon juice the last hour of cooking.

Transfer chicken to serving board. Skim fat and pour juices into a gravy server/sauce bowl. Carve bird. Serve with some of the juices poured over each serving.

Makes 6 servings (more if using a larger chicken)

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