How To Make Greek Slow Cooker Lemon Chicken and Potatoes
This lemon chicken is cooked in broth with potatoes and onions, seasoned with oregano, basil, and rosemary, then sprinkled with lemon zest and parsley.
- 2lbsyellow potatoes,cut into 2-inch chunks
- ½medium yellow onion,cut into chunks
- 2½tspdried oregano
- 1tspdried basil
- 1tspdried rosemary,crushed
- salt and freshly ground black pepper
- 3lbschicken thighs,bone-in, skin-on, trimmed of excess skin
- 1½tbspolive oil
- ½cupchicken broth
- 3½tbspfresh lemon juice
- 2tsplemon zest,divided
- 3tbspfresh parsley
Place potatoes and onions in an even layer in a 6-quart slow cooker. Pour in chicken broth. Sprinkle with half the garlic, half the oregano, half the basil and half the rosemary then season with salt and pepper.
Heat oil in a large heavy-bottomed pot over medium-high heat.
Working in two batches, dab skin side of half the chicken thighs dry with paper towels. Season with salt and pepper then sear in the pot, skin side down, until golden brown, for about 4 minutes.
Transfer chicken to slow cooker over the potato layer. Repeat with remaining thighs.
Slowly and evenly pour lemon juice over chicken thighs, then sprinkle in the remaining half of the garlic, oregano, rosemary, and basil over the chicken.
Sprinkle 1 teaspoon lemon zest over chicken. Reserve the remaining 1 teaspoon in a container in the refrigerator until ready to serve.
Cover and cook on Low heat for 5½ to 7 hours.
Serve warm spooning some of the slow cooker juices over each serving, sprinkle with fresh parsley, and remaining 1 teaspoon lemon zest.
- Calories: 804.32kcal
- Fat: 49.89g
- Saturated Fat: 13.06g
- Trans Fat: 0.23g
- Monounsaturated Fat: 22.02g
- Polyunsaturated Fat: 10.03g
- Carbohydrates: 37.80g
- Fiber: 5.19g
- Sugar: 2.65g
- Protein: 49.91g
- Cholesterol: 267.43mg
- Sodium: 1190.20mg
- Calcium: 75.95mg
- Potassium: 1430.09mg
- Iron: 4.11mg
- Vitamin A: 73.72µg
- Vitamin C: 45.90mg
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