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1. Pat the chicken thighs dry. In a small bowl, mix the dried thyme, dried oregano, smoked paprika, salt, black pepper and lemon zest, then rub this mixture all over the chicken.
8 pieces Bone-in skin-on chicken thighs,
2 pieces Lemon, zested and juiced,
1 tsp Dried thyme,
1 tsp Dried oregano,
1 tsp Smoked paprika,
1.5 tsp Salt,
0.5 tsp Black pepper
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2. Add the baby potatoes, carrots and onion to the slow cooker. Drizzle with the olive oil, toss to coat, and tuck in the rosemary sprigs.
1.5 lb Baby potatoes, halved,
4 pieces Carrots, peeled and cut into 2.5 cm (1 inch) chunks,
1 pieces Yellow onion, cut into wedges,
2 tbsp Olive oil,
3 pieces Fresh rosemary sprigs
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3. Pour the chicken broth and half of the lemon juice over the vegetables. Nestle the chicken thighs, skin side up, on top of the vegetables in a single layer as much as possible.
8 pieces Bone-in skin-on chicken thighs,
1 pieces Lemon, zested and juiced,
0.5 cup Chicken broth
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4. Cover and cook on low for 6 to 7 hours, or on high for 3.5 to 4 hours, until the chicken is tender and reaches 74C (165F) and the potatoes are fork-tender.
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5. For crispy skin, transfer the chicken skin side up to a baking sheet and broil on high 3 to 4 minutes at 260C (500F) until golden. Meanwhile, stir the butter and remaining lemon juice into the cooking juices in the slow cooker until the butter melts.
1 pieces Lemon, zested and juiced,
1 tbsp Butter
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6. Serve the chicken over the potatoes and carrots, spooning the lemony juices over the top and garnishing with the parsley.
2 tbsp Fresh parsley, chopped (garnish)
