Greek slow cooker lemon chicken and potatoes Servings: five Prep time: 20 minutes Cook time: seven hours Total time: 7 hours, 20 minutes
Ingredients 2 lbs yellow potatoes, cut into large chunks (about 2-inches) 1/2 medium yellow onion, cut into chunks 5 cloves garlic, minced 2 1/2 tsp dried oregano 1 tsp dried basil 1 tsp dried rosemary, crushed Salt and freshly ground black pepper 3 lbs bone-in, skin-on chicken thighs, trimmed of excess skin 1 1/2 tbsp olive oil 1/2 cup chicken broth 3 1/2 tbsp fresh lemon juice 2 tsp lemon zest, divided 3 tbsp fresh parsley Directions Place potatoes and onions in an even layer in a six-quart slow cooker. Pour in chicken broth. Sprinkle half the garlic, half the oregano, half the basil, and half of 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 then sear in pot, skin side down, until golden brown, about 4 minutes. Transfer chicken to slow cooker over potato layer. Repeat with remaining chicken thighs. Slowly and evenly pour lemon juice over chicken thighs, then sprinkle in the remaining garlic, oregano, basil and rosemary over chicken. Sprinkle 1 tsp lemon zest over chicken (reserve remaining tsp in container and refrigerate until ready to serve). Cover and cook on low heat for 5 1/2 - 7 hours. Serve warm, spooning some of the slow cooker juices over each serving; sprinkle with fresh parsley and reserved lemon zest. Recipe taken from “Cooking cClassy“ _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
