Servings: 4 meals
Calories: 526.3kcal
Ingredients
- 1 whole chicken about 4 pounds
- 1 tbsp. olive oil
- 1 ½ teaspoon Sea Salt
- ½ teaspoon black pepper
- 2 medium lemons sliced
- 8 cloves garlic smashed
- 8 springs fresh thyme or 1 tablespoon dried thyme
Optional
- vegetables for serving
Instructions
- Thoroughly pat chicken dry, inside and out, using layered paper towels. Rub the oil over the outside of the chicken. Sprinkle the inside and outside with salt and pepper. Sprinkle thyme powder inside, if using.
- Stuff the chicken with the garlic, half of the lemon, and the thyme.
- Place a rack inside the slow cooker. Alternatively, crumple some aluminum foil into balls and place them on the bottom of the slow cooker to lift the chicken up from the bottom. Place a few slices of lemon on the rack to prevent the chicken from sticking. Place the chicken on top of the rack. Spread the remaining lemon slices on top of the chicken.
- Cook covered on low for 5 to 6 hours or on high for 3 hours.
- (Optional) Turn on broiler. Transfer chicken onto a lined baking pan and place it under the broiler. Broil until the surface is browned, about 5 minutes. If you want a more evenly crisped chicken, carve it first, then broil it until the surface is browned.
- Carve and serve the chicken with your favorite sauce and steamed vegetables, or transfer into meal prep containers for later.
Notes
Nutrition for 1 out of 4 servings:
*Nutrition facts are not calculated for this recipe as they will vary based on the part of the chicken you are eating (ie, breast, leg, wing, thigh, etc) and the sides you serve it with.
Nutrition
Serving: 1meal | Calories: 526.3kcal | Carbohydrates: 7.67g | Protein: 41.61g | Fat: 36.52g | Saturated Fat: 9.9g | Cholesterol: 163.29mg | Sodium: 1026.86mg | Potassium: 522.26mg | Fiber: 1.98g | Sugar: 1.41g | Vitamin A: 399.83IU | Vitamin C: 37.18mg | Calcium: 56.95mg | Iron: 2.74mg
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