Slow cooker whole chicken with lemon and garlic

Name: Slow cooker whole chicken with lemon and garlic
Prep time: 20 min
Cook time: 380 min
Total time: 400 min
Yield: 4 servings
Ingredients: 1 Whole chicken, about 1.6kg; 2 Onions, thickly sliced, to sit the chicken on; 300 g Carrots, cut into big chunks; 1 Garlic, halved across the middle; 1 Lemons, halved; 20 g Butter, softened; 2 g Dried thyme; 2 g Paprika; 4 g Salt; 1 g Black pepper; 800 g New potatoes, halved if large; 15 ml Olive oil; 250 g Green beans, trimmed; 200 g Frozen peas; 15 g Cornflour

Put a whole chicken in the slow cooker in the morning and come home to the most tender roast you have ever carved. The carcass goes straight back in overnight to make stock, and the spare meat sets you up for later in the week.

Ingredients

1 Whole chicken, about 1.6kg
2 Onions, thickly sliced, to sit the chicken on
300 g Carrots, cut into big chunks
1 Garlic, halved across the middle
1 Lemons, halved
20 g Butter, softened
2 g Dried thyme
2 g Paprika
4 g Salt
1 g Black pepper
800 g New potatoes, halved if large
15 ml Olive oil
250 g Green beans, trimmed
200 g Frozen peas
15 g Cornflour

Method

Spread the onions and carrots over the base of the slow cooker and tuck the garlic halves in, cut side down. They lift the chicken off the bottom and flavour the juices.
Mash the butter with the thyme, paprika, salt and pepper and rub it all over the chicken. Push the lemon halves into the cavity and sit the bird breast side up on the vegetables. No liquid needed: it makes its own juices.
Put the lid on and cook on low for 6 hours (or high for 4) until the legs wiggle loosely and the juices run clear. The thickest part should read 75°C if you have a thermometer.
Heat the oven to 220°C (200°C fan). Using two fish slices, carefully lift the chicken onto a roasting tray (it will be very tender) and roast for 15 minutes to colour the skin.
Meanwhile, boil the potatoes in salted water for 15 minutes, adding the beans for the last 5 minutes and the peas for the last 2. Drain and toss the potatoes with the olive oil and a pinch of salt.
Strain the juices from the slow cooker into a small pan (keep the carrots to serve) and spoon off most of the fat. Bring to a simmer, stir in the cornflour mixed with 2 tbsp cold water and bubble for 2 to 3 minutes until glossy.
Carve the chicken and serve with the potatoes, greens, carrots and gravy. Put about a third of the meat to one side as you carve, ready for the after-dinner jobs.