Recipe Instructions:
Ingredients
Green olive and lemon chicken
2 medium lemons (280g)
3 cloves garlic
¼ cup (30g) pitted green olives
⅓ cup fresh flat-leaf parsley leaves
1.5 kg whole chicken
Staples
15 grams butter
1 tablespoon olive oil
sea salt flakes
freshly ground black pepper
Method
Green olive and lemon chicken
1 Finely grate 1 lemon to yield 2 teaspoons rind; cut lemon into wedges. Crush garlic. Finely chop olives and parsley. Combine butter, oil, rind, garlic, olives and parsley in a medium bowl; season.
2 Pat chicken dry with paper towel. Make a pocket between breasts and skin with your fingers; push half the butter mixture under skin. Rub remaining butter mixture over chicken. Tuck wing tips under. Fill cavity with lemon wedges, then tie legs together with kitchen string. Trim skin around neck; secure neck flap to underside of chicken with small fine skewers.
3 Heat a 5-litre (20-cup) slow cooker on LOW. Place chicken in cooker; cook, covered, for 6 hours.
4 Cut chicken into quarters; season. Serve with extra parsley sprigs and remaining lemon cut into wedges.
Notes
Add 2 tablespoons fresh thyme leaves to the butter mixture in step 1.
