Crockpot Lemon-Garlic Chicken and Potatoes

Name: Crockpot Lemon-Garlic Chicken and Potatoes
Prep time: 430 min
Total time: 430 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 pieces Bone-in, skin-on chicken thighs; 1.5 lb Baby potatoes; 6 clove Garlic; 2 pieces Lemon; 0.5 cup Chicken broth; 2 tbsp Olive oil; 2 tsp Dried oregano; 1 tsp Paprika; 1.5 tsp Salt; 0.5 tsp Black pepper; 2 tbsp Butter; 2 tbsp Fresh parsley (garnish)

Mediterranean · 430 mins

Chicken and potatoes slow-cooked with lemon, garlic, oregano, and a splash of broth.

K By Keily

Servings

8 pieces Bone-in, skin-on chicken thighs
1.5 lb Baby potatoes
6 clove Garlic
2 pieces Lemon
0.5 cup Chicken broth
2 tbsp Olive oil
2 tsp Dried oregano
1 tsp Paprika
1.5 tsp Salt
0.5 tsp Black pepper
2 tbsp Butter
2 tbsp Fresh parsley (garnish)

Calories

966 kcal

Protein

59g

Carbs

28g

Fat

68g

Fiber

Sugar

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Prep

1. Halve the baby potatoes if larger than a golf ball. Mince the garlic. Zest one lemon, then juice it, and slice the second lemon into rounds. Combine the lemon zest, lemon juice, garlic, olive oil, oregano, paprika, salt and black pepper in a small bowl.

1.5 lb Baby potatoes, 6 clove Garlic, 1 pieces Lemon, 2 tbsp Olive oil, 2 tsp Dried oregano, 1 tsp Paprika, 1.5 tsp Salt, 0.5 tsp Black pepper
2. Pat the chicken thighs dry with paper towels. Toss the potatoes with half of the lemon-garlic mixture in the crockpot, then spread them in an even layer on the bottom.

8 pieces Bone-in, skin-on chicken thighs, 1.5 lb Baby potatoes
Slow Cook

3. Rub the remaining lemon-garlic mixture all over the chicken thighs. Arrange them skin-side up on top of the potatoes and tuck the lemon slices between them. Pour the chicken broth around the edges, not over the chicken, so the seasoning stays on the skin.

8 pieces Bone-in, skin-on chicken thighs, 1 pieces Lemon, 0.5 cup Chicken broth
4. Cover and cook on low for 6 to 7 hours, or on high for 3.5 to 4 hours, until the chicken reaches 175°F (80°C) and the potatoes are fork-tender.
Finish and Serve

5. Heat the oven broiler to high. Transfer the chicken skin-side up to a foil-lined baking sheet, dot with the butter, and broil 3 to 5 minutes until the skin is golden and crisp. Watch closely to prevent burning.

2 tbsp Butter
6. Spoon the potatoes and cooking juices onto a platter, top with the chicken, and garnish with the fresh parsley. Serve hot.

2 tbsp Fresh parsley (garnish)

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