Anthony says: “The eagle-eyed among you might recognise the flavours here from one of the most popular chicken chain restaurants, which I personally am a huge fan of. With succulent meat falling off the bone and extra-crispy skin, this chicken is amazing, and perfect for meal prep too.”

Serves 5

Ingredients

1 tbsp dried oregano
juice of 1 lemon
juice of 2 limes, plus 1 slice
1 tbsp paprika
1 tsp mild chilli powder
2 tbsp olive oil
3 garlic cloves, crushed
1 whole chicken
5 corn on the cob
1 bay leaf
Salt and pepper, to taste

Method

Place the oregano, lemon and lime juice, paprika, chilli powder, oil and garlic in a large mixing bowl, season to taste and stir to combine. Add the chicken and corn and turn to coat in the marinade.

Pop the bay leaf and lime slice inside the chicken and arrange the chicken and corn in the slow cooker. Cook on high for 4–5 hours or low for 8 hours then place the slow cooker pot without the lid in a preheated oven at 200°C for 10 minutes until the skin is crisp. If your slow cooker pot is not ovenproof, transfer the chicken and corn to an ovenproof dish.

Tip: the chicken goes in the oven at the end to crisp up the skin, but it could be cooked in the oven from the start if you prefer – just coat the meat in the marinade and roast as normal.

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