Comments on: Lemon Garlic SLOW COOKER Roast Chicken

By: Doug

Doug — Sat, 09 Mar 2024 09:58:49 +0000

Made this tonight. Juicy AF.
Switched the herbs & garlic for harissa, sumac, paprika, cumin and ginger.. Finished in the air fryer as our oven is crapola. Amazeballs!

By: Kerrey Menton

Kerrey Menton — Thu, 07 Mar 2024 14:07:11 +0000

This recipe was quick, simple and easy just as Nagi promised.

I only made some minor additions to this one (outside of adding in onion/garlic to the pot as Nagi suggested):

The recipe reminded me of prepping my turkey so I added some bacon on the top to add juice/flavour and also provide some extra crisp when it was broiled.

Instead of putting the used lemon inside the chicken, I cut it into smaller chunks and placed it in the crock pot. The juice of the bird infused it, in addition to softening it. I fine chopped it and added it as a garnish on the chicken before I added the sauce.

For the lemon sauce- I felt it needed a bit more lemon juice so did use the 2nd lemon and some more salt to make it perfect for us.

I also had a small piece of Chorzio left over and as Nagi said in another recipe, once you crisp Chorizo you will be hooked (which we are) so I put a sprinkle on top of the meal!

This one is saved and will be a regular, especially with the warmer /spring weather at our door step!

By: Basia Ciechanowski

Basia Ciechanowski — Sun, 25 Feb 2024 01:29:48 +0000

In reply to Tanya. I always use metal egg rings in the bottom of my slow cooker when I do a pork roast to elevate it above the stock. I made this roast chicken in the pressure cooker so haven’t tried but think they would work.

By: Basia Ciechanowski

Basia Ciechanowski — Tue, 20 Feb 2024 03:39:42 +0000

Delicious! Used Hoyt’s Italian Herb Mix instead of the listed herbs as it doesn’t have Thyme which I dislike. Used 2 smallish lemons but they were very juicy so my rub was thin. Still went easily under the skin and slathered all over top. Thanks to Nagi’s detailed instructions the nearly 3kg chook was cooked in 33 minutes in the pressure cooker + on keep warm for the stated 10 minutes before opening the valve. Then cooked 10 minutes each side on 230 Celsius in a 25 litre airfryer. Skin was crisp and golden, the meat was so juicy and the flavour fantastic. So happy to have such a great and easy roast chook recipe. Thanks Nagi!