Sunday Roast Chicken With Potatoes, Lemon, and Thyme Recipe

Name: Sunday Roast Chicken With Potatoes, Lemon, and Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 medium boiling potatoes, peeled and thickly sliced (Yukon Gold), 2 garlic cloves, chopped, 4 garlic cloves, peeled, salt, and more.

Yes, Sunday Roast Chicken With Potatoes, Lemon, and Thyme falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sunday Roast Chicken With Potatoes, Lemon, and Thyme

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