Sunday Roast Chicken With Potatoes, Lemon, and Thym

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Sunday Roast Chicken With Potatoes, Lemon, and Thyme

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions