Slow Cooker Lemon & Garlic Rolled Chicken Roast

Ingredients

Cooking Instructions

In a small bowl, combine garlic, lemon zest and juice, mustard, olive oil, thyme, rosemary, salt and pepper.
Prep the chicken: Pat the roast dry. Rub the mix all over the chicken, really working it into the outside.
Load the slow cooker:
- Layer sliced onion (and veg if using) on the bottom.
- Pour stock or wine around the sides.
- Place the chicken on top, seam-side down.
Cook low and slow:
- On low for 6–7 hours
- Or high for 3.5–4.5 hours
  Until the internal temp hits 75°C and it’s juicy as.
Crisp it up (optional): Transfer to a tray and blast under the grill or in the oven at 220°C for 10–15 mins to crisp the outside.
Rest & serve: Let it sit for 10 mins before slicing. Spoon over some of the garlicky lemony juices and serve with mash or roasties.