Slow Cooked Lemon Herb Whole Chicken with Root Vegetables (Easy One-Pot Meal)
An easy, wholesome dinner that practically cooks itself. This Slow Cooked Lemon Herb Whole Chicken with Root Vegetables is cozy, nourishing, and packed with antioxidant-rich herbs, making the perfect one-pot meal for busy days.
Introduction
If your week is full and you’re craving something simple yet hearty, this Slow Cooked Lemon Herb Whole Chicken with Root Vegetables is the perfect set-it-and-forget-it meal. Filled with tender root vegetables, bright lemon, and fragrant herbs, it fills your kitchen with comfort and your plate with balance. As the chicken cooks slowly in its own broth, it becomes juicy and deeply flavorful, creating a cozy, nourishing dinner made effortlessly.
🌿 Mindful Morsel
This dish is naturally rich in antioxidants and anti-inflammatory benefits thanks to garlic, thyme, rosemary, and celery. Root vegetables provide fiber to support digestion and steady energy, while the slow-cooked whole chicken offers lean protein to keep you satiated. A simple reminder that mindful eating can be both comforting and effortless.
Recipe Information
Serves: 6–8
Prep Time: 20 minutes
Cook Time: 6–8 hours
Total Time: 6 hrs 20 mins – 8 hrs 20 mins
Calories per Serving: ~420
Ingredients
6 medium red potatoes, quartered
1½ lbs carrots (or baby carrots)
1 yellow onion, cut into chunks
2 celery stalks, chopped
1 whole chicken (4–5 lbs)
1 lemon (zested and sliced)
4 garlic cloves (or 1½ tsp jarred garlic), minced
½ cup butter, softened
2 tbsp fresh thyme (or 1 tsp dried)
3 sprigs fresh rosemary (or 2 tsp dried)
2 tsp paprika (or smoked paprika)
Salt and pepper, to taste
Instructions
Prepare Chicken: Remove the chicken from its packaging and check the cavity for the neck and internal organs. The neck may still be attached and may need a gentle twist and pull to remove it. Toss the neck and set aside the organs if you plan to cook them later for your fur friends. Pat the chicken dry.
Chop: Quarter potatoes, slice carrots, chop celery, and cut the onion into chunks. Mince garlic, strip thyme and rosemary leaves, and zest the lemon.
Layer: Place about two-thirds of the potatoes, carrots, and celery in the bottom of the slow cooker.
Mix: In a small bowl, combine softened butter, garlic, lemon zest, thyme, and rosemary.
Stuff: Place 2 lemon slices and a few onion chunks inside the chicken cavity.
Butter & Season: Lift the chicken skin gently and spread some butter-herb mixture underneath. Rub the remaining mixture over the outside. Tuck more lemon slices under the skin if desired. Season the outside with paprika, salt, and pepper.
Assemble: Nestle the chicken on top of the vegetables. Add the remaining vegetables and extra herb sprigs around the chicken.
Cook: Cover and cook on low for 6–8 hours (or high for 4–5 hours), until the chicken reaches 165°F and easily pulls apart. May vary based on your slow cooker.
Serve: The chicken will create its own flavorful broth. Slice or shred the meat and serve with the tender vegetables. Enjoy this cozy one-pot meal!
Tips/Notes
Remove the skin after cooking for a lighter version.
Add parsnips or turnips for extra earthiness.
Save the bones and broth for homemade stock.
Substitute butter with olive oil for dairy-free.
Pet-Friendly Tip: Simmer the organs in plain water (no seasoning, onion, or garlic) until cooked. Cool fully, chop, and serve safely in small pieces. Avoid all cooked bones.
Social Media Callout
This Slow Cooked Lemon Herb Whole Chicken with Root Vegetables is the coziest one-pot dinner you’ll make this season. Save it for your next busy day and tag @mmmindfulmorsels. I’d love to see your version!