This slow-cooked lemon-herb chicken with carrots supports metabolic efficiency by providing ample protein to maintain lean muscle and healthy fats that encourage fat-burning pathways.

The low-carb vegetable base helps minimize blood sugar spikes, while slow cooking improves nutrient absorption and digestion.

Lemon-Herb Chicken & Carrots Ingredients

PREPARATION: 10 minutes
COOK: 4–5 hours
SERVES: 2

1/3 cup, softened butter
1 tablespoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
2 garlic cloves, minced
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 large carrots, peeled and sliced
1 cup chicken broth
2 10-ounce chicken legs

Instructions

1. Cream the butter with the lemon zest, lemon juice, garlic, rosemary, thyme, salt, and pepper until combined.

2. Place the carrots in the bowl of a slow cooker and add the chicken broth.

3. Rub the chicken legs with the butter mixture, then place them on top of the carrots.

4. Cook on high until the carrots and chicken are cooked through, about 4 to 5 hours.

Tip: If you would like the lemon-herb chicken to have more color, once it is cooked, you can place it on a baking sheet under the broiler for 5–10 minutes, or until golden brown.

Nutritional Information Per Serving
Total Fat: 48.5 g
Protein: 72 g
Total Carbs: 8 g

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Well Being Journal adapted the above excerpt from Metabolic Freedom by Ben Azadi. Copyright © 2025 by Ben Azadi. Reprinted with permission from Hay House.