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French ‘Roast’ Lemon & Thyme Chicken
- Serves
4
- Difficulty
Medium
- Ready in
4 hr 30
Published 2012
Ingredients
30 g 1 oz 8 - finely grated zest
Method
Put an upturned heatproof saucer in the slow cooker. (Check that the chicken will be able to sit on top of the saucer with the cooker lid in place.) Preheat the covered cooker on HIGH.
Mix together the butter, leaves from 3 of the thyme sprigs and the lemon zest and season with salt and pepper. Carefully ease your hand under the skin of the chicken, then gently lift the skin, taking car
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I actually cooked this not in a slow cooker and not for the length of time specified. But rather in the oven at 180 degrees with the lid on and off. I added a few green olives to the recipe and reduced the sauce as it suggests in the recipe. Chicken was deliciously tender and the trick with butter etc always works.