Slow-Roasted Lemon Dill Chicken

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Slow-Roasted Lemon Dill Chicken is an excellent week night dinner.


Slow-Roasted Lemon Dill Chicken

Slow-Roasted Lemon Dill Chicken is simple and easy. The lemon and dill in this slow-cooked recipe give the chicken a bright, fresh taste.

Serve this chicken with Bombay Potatoes, Excellent Sauteed Mushrooms or Green Beans With Apple Cider.

Add some fresh baked bread with Amish Zucchini Bread, Homemade French Baguettes or Homemade Dinner Rolls.

  • Author: Lori Lockrey, Pickering, Ontario
  • Prep Time: 20
  • Cook Time: 260
  • Total Time: 280


  • 2 medium onions, coarsely chopped
  • 2 tablespoons butter, softened
  • 1/4 teaspoon grated lemon peel
  • 1 broiler/fryer chicken (4 to 5 pounds)
  • 1/4 cup chicken stock
  • 4 sprigs fresh parsley
  • 4 fresh dill sprigs
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper


  1. Place onions on bottom of a 6-qt. slow cooker. In a small bowl, mix butter and lemon peel.
  2. Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Place chicken over onions, breast side up. Add stock, parsley and dill.
  3. Drizzle lemon juice over chicken; sprinkle with seasonings. Cook, covered, on low 4-5 hours (a thermometer inserted in thigh should read at least 170°).
  4. Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving.


  • Serving Size: 6
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