Citrus-Herb Chicken Thighs with Lemon

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs infused with lemon zest, rosemary, and garlic, simmered in a bright, herbaceous broth for a refreshing Whole30 main course. This Mediterranean-inspired slow-cooker recipe (whole30), ready in about 310 minutes, pairs chicken thighs, lemon, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 300 min Serves 4 Mediterranean cuisine 380 cal/serving

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Ingredients

2 lbs, skin-on, bone-in chicken thighs
1 large, zested and juiced lemon
3 sprigs, finely chopped fresh rosemary
4 cloves, minced garlic
1 1/2 cups low-sodium chicken broth
1 tsp olive oil

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Instructions

Step 1: Pat 2 lbs chicken thighs dry, then season both sides with 1 large zested lemon and 4 minced garlic cloves. Heat 1 tsp olive oil in a skillet over medium heat and sear chicken skin-side down for 5 minutes until golden brown, then flip and sear 2 minutes more.
Step 2: Transfer seared chicken to slow cooker, then add 1 large juiced lemon, 3 chopped fresh rosemary sprigs, and 1 1/2 cups low-sodium chicken broth.
Step 3: Cook on LOW for 5 hours until chicken reaches 165°F internal temperature and meat pulls away from bone, with sauce thickened and coating the back of a spoon.