Slow-Roasted Lemon Dill Chicken
The lemon and dill in this slow-cooked recipe give the chicken a bright, fresh taste. Pair the entree with a side of noodles or a mixed green salad. —Lori Lockrey, Pickering, Ontario
Ingredients
- 2 medium onions, coarsely chopped
- 2 tablespoons butter, softened
- 1/4 teaspoon grated lemon zest
- 1 broiler/fryer chicken (4 to 5 pounds)
- 1/4 cup chicken stock
- 4 sprigs fresh parsley
- 4 fresh dill sprigs
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
Reviews
I see so many recipes for "roasted" chicken etc. in the slow cooker. The pictures are always deceiving, since no way will a chicken from the slow cooker have either brown or crispy skin. Why do these recipes always show us something that's impossible to achieve?
Made this in oven. Prepared two split chickens as directed and let them marinade for a couple hours. Cooked them on a bed of onion in 15x11 pan and added a little white wine and lemon juice to the pan. Baked it 375’ for 40 min covered then took foil off and let get brown and crispy for another 15 or so til chicken cooked through. Served with pilaf. Very good.
Sooooo good....Thanks.
This recipe was easy to put in the crock pot before work. I didn't get much lemon flavor but the chicken was moist. There was enough chicken leftover for yummy chicken salad!
This was definitely convenient, but not as tasty as I expected. No lemon flavor at all and not much dill taste either. I'm not sure if I'd make this again in the crock pot. I like a browned, crispy skin.
Followed the recipe exactly. The chicken was very moist, but despite all the seasonings in the recipe, it was very bland. Didn't taste like either lemon or dill. I would not make again.
CrockPot wouldn't make it brown like the picture, and for those people who like a crispy browned skin, you could make this recipe in a pan and put it in a slow oven. Crockpot cooking is for convenience and for not heating up your kitchen in the summer as someone mentioned. I think it sounds delicious and want to try it, but I think I'll put mine in the oven.
I make this a lot, I don't eat chicken skin so the "crispy" factor isn't an issue. I turn mine breast side down, I think white meat is too dry, turning it breast side down makes it very moist and flavorful. Sometimes instead of fresh dill, I use fresh rosemary. I usually take the chicken from the bones before serving. My favorite lunch with leftovers is chicken wrapped in a warm corn tortilla with pickled jalapenos and onion. I use the skin and bones to make stock, nothing goes to waste around here! LOL
I agree the name is a bit misleading - this was not really a roast chicken. It was juicy and delicious just the same, though. I found it really easy to put together.
Although the chicken came out very moist and flavorful, it didn't look anything like the picture, and it certainly isn't "roasted". There was also too much paprika, I think. I made it for Sunday dinner today since using a crock pot doesn't heat up the kitchen on a hot day. I like my chicken crispy, so I probably won't be making this again.