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Red Day Whole roasted Lemon Chicken (slow cooker)


Slow but sure....
Roast Lemon Chicken

Free on Red and Extra Easy

Serves 6


I whole chicken (if frozen - thaw out throughly first)
1 skinned onion (left whole)
Juice and zest of 1 lemon
1 tablespoon fresh parsley
¼ teaspoon of dried thyme
Spraylight Oil
Salt & Pepper


1. Place onion and the remains of the lemon (after zesting and squeezing out juice) in the cavity of the chicken.

2. Place in the slow cooker and season with salt & pepper and spritz with Spraylight Oil.

3. Put the lemon juice, zest of lemon, parsley and thyme in with the chicken.

4. Cover and cook on a LOW setting for 6-8 hours.

Delicious - I usually serve with steamed veggies and new potatoes or cold with a salad.

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Last edited by a moderator:
Do you put any liquid in with the chicken? I worry about it drying out (the slow cooker and the chicken!).


Slow but sure....
No I don't Stacey, I find the juices that come from the chicken stop it drying out, but if it does begin to look a little dry just add a little hot water to the cooker, it should be alright then.


Slow but sure....
No I always skin the chicken after it is cooked, you'll find the chicken will be so tender that the meat will just fall off the bones, so it will be easy to remove the skin. Enjoy!!


I ate my willpower!
I made this yesterday but added a few whole garlic cloves in with the lemon and it was fanastic. The chicken actually tasted like chicken and was so juicy! Would deffo do this again!

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