Lemon Garlic Roast Chicken

    4 hours 20 minutes

    By cooking this roast chicken in the slow cooker with lemon, garlic, stock, potatoes and oregano, you ensure that it will be tender, flavourful and won't dry out.

    80 people made this

    Serves: 6 

    • 1 (1 1/2kg) whole chicken, skin removed
    • 1 lemon, cut in half
    • 6 cloves peeled garlic, or more to taste (divided)
    • 6 red potatoes, sliced into 2cm thick rounds
    • 1 large onion, roughly diced
    • 1/4 cup white wine
    • 1/4 cup olive oil
    • 1 teaspoon chicken stock powder
    • 1/4 cup boiling water
    • 2 teaspoons dried oregano
    • 1 pinch salt and pepper, to taste

    Preparation:20min  ›  Cook:4hours  ›  Ready in:4hours20min 

    1. Rinse the chicken inside and out. Place one half of the lemon and 3 garlic cloves in cavity of chicken. Reserve other half of lemon.
    2. Layer the sliced potatoes and the onions in a slow cooker. Sprinkle remaining 3 garlic cloves around the inside of the cooker; place chicken onto the vegetables. Pour in the wine and olive oil. Dissolve stock in the boiling water then add to the cooker.
    3. Squeeze the juice of remaining lemon half over chicken (strain out seeds); sprinkle with oregano. Season chicken with salt and black pepper.
    4. Cover then cook on Low setting for 8-10 hours (or on High setting 4-6 hours). Chicken is done when juices run clear.

    Red Potatoes

    Red potatoes my also be called desiree potatoes.

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    Reviews in English (54)


    Some changes: Lose the lemon! Greeks don't use them. Leave the skin on to keep the breasts moist. Season with Cavender's Greek Seasoning or salt, pepper, garlic, oregano, rosemary and thyme. Don't overcook it! The chicken bouillon is loaded with MSG! I don't let it in my kitchen.  -  23 Jul 2011  (Review from Allrecipes USA and Canada)


    Delicious!! The chicken was so tender and moist!! I didn't have any white wine, so I added H2O, however next time I'll just add chicken broth.. And at the end I needed to add a little more salt, but this will definately be made again!!! Thanks for sharing!!  -  07 Apr 2011  (Review from Allrecipes USA and Canada)


    I was very pleased at how this recipe turned out. I was a little wary reading the reviews that stated there was too strong a lemon flavor and that the chicken was dry, but I went for it anyway and made the recipe as directed. The only (minor) change I made was that I had to use a chicken that was nearly 4 pounds because I could not find a 3 pound one. It was relatively difficult to get the skin off the chicken, but not impossible. I cooked this on low for about 9 hours while we were at work. When I came home, the chicken was incredibly tender; as I lifted it out of the cooker, it fell totally apart! So I suppose presentation-wise, it may not look as nice as would be ideal. The flavor of both the chicken and potatoes was neither too strong nor too light in my opinion. I don't really know that any changes are needed to this recipe, except maybe some additional veggies could be thrown in if you like, such as carrots. Thanks for the great recipe!  -  11 Apr 2011  (Review from Allrecipes USA and Canada)