Slow-Cooked Greek Lemon Chicken with Olives and Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs braised in a bright lemon and garlic sauce with earthy potatoes and briny olives, slow-cooked to perfection. This greek-inspired chicken (mediterranean) ready in about 255 minutes pairs bone-in chicken thighs, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Cook: 240 min Serves 4 Greek cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp dried oregano. Brown chicken, skin side down, for 5-6 minutes until golden and crisp. Flip and cook 3 more minutes. Transfer to slow cooker.
  2. Step 2: In the same skillet, add 4 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1/4 cup lemon juice and 1 cup chicken broth, scraping any brown bits from the pan.
  3. Step 3: Pour the lemon-garlic broth over the chicken in the slow cooker. Add 1 lb halved small potatoes and 1/2 cup pitted kalamata olives. Cover and cook on low for 4 hours until chicken is tender and potatoes are cooked through.
  4. Step 4: Sprinkle 2 tbsp chopped fresh parsley over the dish before serving for a fresh finish.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Greek Lemon Chicken with Olives and Potatoes take to make?

Total time is about 255 minutes (15 min prep + 240 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Greek Lemon Chicken with Olives and Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Slow-Cooked Greek Lemon Chicken with Olives and Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Greek Lemon Chicken with Olives and Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Greek Lemon Chicken with Olives and Potatoes?

Greek chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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