Start with the rub: Mix the thyme, parsley, oregano, salt, and pepper. Mix with olive oil and lemon juice. (Do not throw away the lemon peel!) The rub combination will be slightly thick – you can adjust it with extra oil if it’s too thick to baste. 

Loosen the skin: Use the upside of a spoon to loosen the skin of the chicken. Spoon most of the rub under the skin, leaving about one tablespoon of oil for the skin. Use your hands or a spoon on the skin to spread the paste. Do not overthink it – this doesn’t need to be perfect.

Finally, place the used lemon inside the chicken. 

Place a rack inside your slow cooker, and place chicken on top. Spread with the remaining rub, and sprinkle with a pinch of salt and pepper.

Slow cook for 5 hours on low or 3 hours on high, or until juices run clear or internal temperature is 165° using a meat thermometer. (Note 4 for other cook methods)

Brown skin: Remove chicken from slow cooker, drizzle with a bit of extra oil. Grill/broil on medium-high for 5 to 10 minutes to brown the skin (~25cm /10″ from heat source). Or in your oven, set at 450° for 10 minutes.

Spoon over pan juices, then serve with the lemon sauce! 

 

Sauce: 

Pour all slow cooker liquid into a saucepan, add the cornflour water mixture. Mix.

Bring to simmer over medium-high and cook until liquid thickens. ( This usually takes 3-5 minutes). Adjust salt and pepper to taste; add more lemon if desired (the extra lemon). Pour into a container and set aside until you are ready to serve. 

Pressure Cooker Instructions 

Add ½ cup water and pressure cook for 24 minutes on high (depressurize naturally 10 min before releasing valve).

Oven Instructions 

Set oven to 450°

Roast for 10 minutes, then turn the oven down to 350° and roast for another 1 hour and 15 minutes, or until the internal temperature is 165° F (or until juices run clear when pierced). Baste twice by spooning the pan’s juices over the chicken’s skin: once after 30 minutes and again at the one-hour mark.