I’ve always had a soft spot for meals that remind me of sun-drenched Mediterranean afternoons. This Greek lemon chicken and potatoes dish—oh, what a delight—captures that essence perfectly. It’s like a warm hug from an old friend, with its zesty lemon notes and comforting roasted potatoes.
Steps
- Arrange potatoes and onions in an even layer at the bottom of a 6-quart slow cooker. Pour chicken broth over them, then sprinkle with half of the garlic, oregano, basil, and rosemary. Season this layer with salt and pepper to taste.
- In a large pot, heat olive oil over medium-high heat. Pat dry the skin side of half the chicken thighs with paper towels, season them with salt and pepper, and sear until they become golden brown. Transfer these browned chicken thighs to the slow cooker atop the potato layer and repeat the process with the remaining chicken thighs.
- Evenly distribute lemon juice over the chicken thighs in the slow cooker. Sprinkle the rest of the garlic, oregano, rosemary, and basil over the chicken, along with 1 teaspoon of lemon zest.
- Cover the slow cooker and set it to cook on low heat for 5 1/2 to 7 hours, allowing the flavors to meld and the chicken to become tender.
- Before serving, garnish the dish with fresh parsley and the reserved lemon zest. Serve the chicken and potatoes warm, drizzled with some of the flavorful juices from the slow cooker.
Ingredients
- Yellow potatoes
- Yellow onion
- Garlic cloves
- Dried oregano
- Dried basil
- Dried rosemary
- Salt
- Black pepper
- Bone-in, skin-on chicken thighs
- Olive oil
- Chicken broth
- Fresh lemon juice
- Lemon zest
- Fresh parsley
FAQ
- Can I substitute chicken breasts for thighs in this recipe?
- While you can use chicken breasts instead of thighs, they have a tendency to dry out in the slow cooker unless cooked for a shorter duration of about 4 1/2 to 5 hours. If using boneless, skinless chicken breasts, it’s advisable to skip the browning step and add some olive oil to compensate for the lack of fat from the thighs and skin.
- Is it possible to cook this dish on high instead of low?
- Yes, you can cook this recipe on high, but it’s recommended to cook on low to achieve more tender chicken. The longer cooking time on low heat allows flavors to meld and results in more succulent chicken.
- Are there any tips for making the best slow cooker lemon chicken and potatoes?
- Avoid cooking lemon slices with the dish, as the white pith can make it taste bitter. Also, do not skip browning the chicken skin before slow cooking, as it adds important flavor. Lastly, reserve some lemon zest to sprinkle on top when serving for an extra burst of freshness.
- Can I add other vegetables to this recipe?
- Yes, you can add additional vegetables like asparagus. It’s best to add them during the last 20-30 minutes of cooking to ensure they don’t become too mushy.
- How can I ensure the chicken is cooked to the right temperature?
- The best way to confirm your chicken is cooked properly is by using an instant-read thermometer. The internal temperature should reach 165 degrees Fahrenheit at the thickest part of the chicken for safe consumption.
Tips
- Avoid cooking lemon slices with the chicken and potatoes, as the white pith can impart a bitter taste. Save them for garnishing at the end.
- Don’t skip browning the chicken skin first, as it enhances the flavor significantly and adds depth to the dish.
- Reserve some lemon zest for the final sprinkle when serving to enhance the fresh lemony aroma and taste.
- If you prefer adding more vegetables, consider tossing in fresh asparagus during the last 20-30 minutes of cooking for added texture and flavor.
Equipment
- 6-quart slow cooker
- Heavy-bottomed pot
