Sunday Roast Chicken With Potatoes, Lemon, And Thyme

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 4 medium boiling potatoes, peeled and thickly sliced (yukon gold)
• 2 garlic cloves, chopped
• 4 garlic cloves, peeled
• salt
• fresh ground pepper
• 1 (4 lb) whole chickens
• 3 -4 fresh thyme sprigs (or a pinch of herbes de provence)
• 1 lemon, cut in half
• 1 tablespoon olive oil
• 1 tablespoon cornstarch, blended with 2 t cool water
• 1 tablespoon unsalted butter

Recipe

• 1 scatter potatoes and chopped garlic in a large slow cooker and sprinkle with salt and pepper to taste.
• 2 remove the neck and giblets from the chicken cavity; discard.
• 3 trim away any excess fat.
• 4 sprinkle the chicken inside and out with salt and pepper to taste.
• 5 put the whole garlic cloves, thyme, and lemon halves inside the cavity and place the chicken in the slow cooker.
• 6 rub it all over with olive oil.
• 7 cover and cook on low for 6 hours, or until the chicken is tender and the temperature in the thickest part of the thigh measures 165° on an instant-read thermometer.
• 8 remove the chicken and potatoes from the slow cooker and cut the chicken into serving pieces, reserving the lemon halves; cover and keep warm.
• 9 skim the fat from the pan juices.
• 10 place the chicken juices in a small saucepan and bring to a simmer.
• 11 squeeze the lemon halves (carefully; they are hot) into the juices.
• 12 add the cornstarch mixture and cook, stirring, until slightly thickened; stir in the butter.
• 13 drizzle the pan juices over the chicken; serve hot with the potatoes.
• 14 *note: may add vegetables like red onion, leeks, carrots, mushrooms, parsnips, rutabaga, or turnips with the potatoes.