Crock Pot Greek Lemon Chicken and Potatoes
Ingredients
- 2-pounds yellow potatoes, cut into 2-inch chunks
- ½ medium yellow onion, cut into chunks
- 5 cloves garlic, minced
- 2-½ tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. dried rosemary, crushed
- Salt and freshly ground black pepper, to taste
- 3-pounds bone-in, skin-on chicken thighs, trimmed of excess skin
- 1-½ tbsp. olive oil
- ½ cup chicken broth
- 3-½ tbsp. fresh lemon juice
- 2 tsp. lemon zest, divided
- 3 tbsp. fresh parsley
Instructions
- Place potatoes and onions in an even layer in a 6-quart crock pot.
- Pour in chicken broth; sprinkle with half the garlic, half the oregano, half the basil and half the rosemary; 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 and sear in pot, skin side down, until golden brown; about 4 minutes.
- Transfer chicken to crock pot over potato layer; repeat with remaining thighs.
- Slowly and evenly pour lemon juice over chicken thighs; sprinkle in remaining half of the garlic, oregano, rosemary and basil over the chicken.
- Sprinkle 1 tsp. lemon zest over chicken, reserve remaining 1 tsp. in a container in refrigerator until ready to serve.
- Cover and cook on low heat 5-1/2 – 7 hours.
- When serving warm, spoon some of the crock pot juices over each serving, sprinkle with fresh parsley and remaining 1 tsp. lemon zest.
Notes
Note that the lemon slices were only added at the end for looks. It is not recommended cooking them with the potatoes and chicken because the white pith of the lemon adds a bitter flavor.