orange and thyme roasted chicken on the slow cooker with roasted vegetables

Orange and thyme roasted chicken

Orange and thyme roasted chicken on the slow cooker.

Now that we all know how to make a basic slow cooker chicken is it time to add that something special to the recipe.

If you missed the basic slow cooker chicken recipe and all the tips to get it extra juicy, check this recipe.

orange and thyme roasted chicken on the slow cooker with roasted vegetables
Orange and thyme roasted chicken

Orange season just started so let’s make an easy and delicious orange and thyme marinated chicken on the slow cooker.

We are going to make an easy marinade with orange juice, fresh ginger, garlic and thyme. It might sound simple but the result is just delicious.

orange and thyme roasted chicken on the slow cooker with roasted vegetables

Let’s start!

Orange and thyme roasted chicken

Recipe by Enara ParraCourse: MainCuisine: Slow CookerDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

5

hours 

Roasted vegetables: USE YOUR FAVOURITE vegetables.

Ingredients

  • 1 chicken, (2 kg)

  • Juice of 2 oranges, 150 ml (set aside 1/2 of the orange peel)

  • 2 garlic cloves

  • 1 piece of fresh ginger, 2 cm

  • Salt and pepper

  • Fresh or dry thyme, 8-10 sprigs or 1 teaspoon

  • Roasted vegetables
  • 3 medium size potatoes, peeled and cut in wedges

  • 1 medium size sweet potato

  • 1-2 carrots, peeled and sliced

  • 1 onion, sliced

  • 1 tablespoon olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon dry thyme

Directions

  • Path dry the chicken and season with salt. Place it on a ziploc bag or container that you will use to marinate the chicken.
  • Place the orange juice, garlic, ginger and pepper on a blender and blend until smooth.
  • Pour the mixture to the bag or container with the chicken. Sprinkle all over dry thyme or 1-2 fresh thyme.
  • Place the rest of the thyme springs and the orange peel inside the chicken. Zip the bag or place the lid on the container and store in the fridge overnight or for 8-10 hours.
  • Get the chicken out of the fridge 1 hours before starting to cook.
  • Place the chicken and the marinade on the slow cooker.
  • Cover and cook on LOW for 5 hours and 30 mins.
  • Roasted vegetables:
  • 40 minutes the chicken is ready, preheat the over to 200°C. Time to make some roasted vegetables.
  • Place all the ingredients on a baking sheet and gently toss to combine.
  • Bake for about 20-25 minutes.
  • To get a crispy chicken, when the vegetables are roasted, move them to the sides of the tray to make space to place the chicken in the middle.
  • Carefully transfer the chicken to the tray. Pour some or all of the marinade over the chicken.
  • Broil for 5-10 minutes until the skin gets golden-crispy.
  • Let the chicken rest for 15 minutes before carving.

Recipe Video


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