Greek Chicken with Herbed Couscous
1 whole chicken, 4-5 pounds
1/3 cup fresh lemon juice
1/3 cup olive oil
2-3 teaspoons dried oregano
1 heaping tablespoon garlic/3 large cloves, minced
Handful fresh parsley, minced plus extra for garnish
Salt and freshly ground pepper to taste
1 container grape or cherry tomatoes, or 3-4 regular tomatoes, cut into small chunks
1 large onion, diced
Feta cheese and lemon wedges for garnish
Pat chicken dry with paper towels.
Whisk lemon juice, oil, oregano, garlic and parsley together.
Add salt and pepper to taste.
Place tomatoes and onions in bottom of slow cooker.
Season with salt and pepper.
Put chicken on top.
Pour lemon juice mixture over chicken.
Cook on low 8-9 hours, medium 4-5 hours, or until chicken registers 165 degrees in the center of the thigh.
Chicken will release clear juices when pierced with a fork, and you’ll be able to wiggle the legs a little loose when it’s cooked.
To serve: remove from slow cooker and slice chicken.
Spoon some of the sauce with tomatoes and onions on top of the sliced chicken, and sprinkle with Feta and parsley. Pass lemon wedges.
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