Bring on the napkins! Finger-Licking Lemon Chicken will have you elbow-deep in lip-smacking great taste! A freshly butchered chicken is tenderly browned, then immersed in a lemon and garlic sauna of a slow cooker, along with some chicken stock to get the juices flowing and create the base of a gravy in the making. We’ve got thyme, lots of thyme, and the flavors in Finger-Licking Lemon Chicken show it! Serve with your favorite(s) and you will have them eating out of the palm of your hand… it’s just that finger-licking-delicious!

Ingredients

  • 2 tablespoons olive oil
  • 1 whole chicken, butchered into 8 pieces
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 lemons, cut into thick slices
  • 3 whole garlic bulbs, cut in half to expose cloves
  • 2 cups chicken or vegetable stock
  • 1 teaspoon dried thyme
  • 2 tablespoons butter
  • 2 tablespoons flour

Directions

Step 1 –In a large, heavy-bottomed pan, heat the olive oil.

Step 2 –Season the chicken pieces evenly with the salt and the black pepper.

Step 3 –Add the seasoned chicken pieces to the heated olive oil, in batches, and sear until they are lightly browned on each side.

Step 4 –In the bottom of a slow cooker, add all but 4 of the lemon slices and all of the garlic bulbs.

Step 5 –Layer the browned chicken pieces on top of the lemon slices and the garlic bulbs.

Step 6 –Gently pour the chicken stock over the chicken mixture.

Step 7 –Place the reserved lemon slices on top of the chicken mixture and sprinkle with the dried thyme.

Step 8 –Cook the chicken mixture on low heat until the meat reaches an internal temperature of 165 degrees F and the juices run clear, about 6 hours.

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Step 9 –Transfer the cooked chicken pieces to a large plate and cover with aluminum foil to keep warm.

Step 10 –Strain and reserve the broth, then remove and discard the garlic bulbs. Reserve the lemon slices for garnish.

Step 11 –In a medium saucepan, melt the butter.

Step 12 –Add the flour to the melted butter and cook, whisking constantly, until it is golden-brown.

Step 13 –Slowly pour the strained chicken broth into the flour mixture and whisk until it is smooth. Cook, stirring constantly, until it has thickened into a gravy.

Step 14 –Serve the chicken pieces drizzled with the gravy, garnished with the reserved lemon slices.