Slow-cooked Roast Chicken with Gravy
This recipe will work for a 5 litres slow cooker. If you have a smaller 3.5litres, choose a 1.2kg chicken and omit the baby potato to ensure the chicken can fit with the lid closed!
Equipment
- Slow Cooker
Ingredients
- 2 carrots chopped into bite size
- 1 onion halved
- 12 baby potatoes ( Salad potatoes)
- 5 cloves garlic smashed
- 4 sprigs rosemary
- 4 sprigs thyme
- 2 tsp. table salt
- 3 tsp. smoked paprika
- ½ tsp. ground coriander
- 1 tsp grounded black pepper
- 1 tsp. dried herbs
- 2 tsp. olive oil plus more for brushing
- 1 lemon zest
- 1.6 kg whole chicken
- 2 tbsp. butter
- 2 tbsp. flour
- seasoning
Instructions
- Arrange carrots, onions, baby potatoes, garlic cloves, rosemary, and thyme sprigs into a slow cooker bowl, creating a raft for the chicken like on a normal roasting tray.
- In a small bowl, combine salt, smoked paprika, black pepper, dried herbs, and olive oil and lemon zest.
- Place the lemon in the chicken cavity. Rub the smoked paprika mixture evenly over the chicken skin. Place the chicken breast side up on the vegetables.
- Cover and cook on the “High” setting for 4 to 5 hours, or “Low” setting for 7 to 8 hours.
- For Crispy Skin (OPTIONAL):
- Preheat the oven to 240˚C (fan oven) .
- Carefully transfer chicken to a baking tray. Drizzle the chicken with extra olive oil and place in the preheated oven and roast for 5 -98 minutes until the skin is browned and crisp.
- Transfer chicken to a carving board and rest for 15 minutes before carving.
- In the meantime, prepare the Gravy. Remove excess fat with the spoon or dab with kitchen paper to remove excess fat. Carefully remove the vegetables into a bowl and keep aside warm and cover.
- in a small bowl Combine the butter with the flour and dot the flour mixture in the liquid. Stir with a small whisk continuously until thickened, about 2 minutes or so. Scheck the seasoning.
- Carve the chicken and serve with the vegetables and the gravy.
