Ingredients

The following ingredients have 6 Servings
  • ⅓ cup olive oil
  • ⅓ cup lemon juice
  • 1 tsp lemon zest
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 Tbsp minced garlic
  • 2 tsp dried oregano
  • 1 tsp dried parsley
  • 1 ½ pounds yellow potatoes
  • ½ cup chicken broth
  • 8–12 bone-in chicken thighs
  • Lemon wedges, for garnish

Instruction

  • In a bowl whisk together the olive oil, lemon juice, lemon zest, salt, pepper, garlic, oregano and parsley.
  • Cut your potatoes into quarters. My potatoes were not small and not large.
  • Pour the chicken broth into the slow cooker. Place chicken thighs into the slow cooker. Arrange them in a single layer on the bottom of the slow cooker. Pour half of the lemon juice mixture over the chicken. 
  • Layer the potatoes on top of the chicken. Pour the other half of the lemon juice mixture over the potatoes.
  • Cover and cook on low for 6 hours, or until chicken and potatoes are tender and cooked through. Remove the lid.
  • Remove the potatoes from the pot and place in a serving dish. Use tongs to carefully place chicken on the platter. Pour the juices into a container to use later.
  • Optional browning step: Use your oven’s broiler to brown the chicken skin. Place the chicken on a sheet pan and place under the broiler for a few minutes until the skin crisps up. Watch it closely as it browns fairly fast.
  • Serve the chicken and potatoes. Drizzle some of the reserved juices over the potatoes and chicken for extra flavor. Garnish with lemon wedges.