Slow-Cooked Greek Lemon Chicken with Potatoes and Herbs

By AislePrompt Editorial · ·

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 slow-cooked in a tangy lemon and garlic sauce with tender roasted potatoes infused with fresh herbs. This Greek recipe, ready in about 375 minutes, pairs bone-in, skin-on chicken thighs, russet potatoes, peeled and quartered, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, 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: 360 min Serves 6 Mediterranean cuisine 410 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, whisk together 1/4 cup extra virgin olive oil, 1/3 cup fresh lemon juice, 5 minced garlic cloves, 2 tsp dried oregano, 1 tbsp chopped fresh rosemary, 1 1/2 tsp salt, and 1 tsp black pepper until well combined.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs and 2 lbs peeled, quartered russet potatoes to the marinade. Toss gently to coat all pieces evenly.
  3. Step 3: Transfer the chicken and potatoes with marinade into a slow cooker. Pour 1/2 cup chicken broth around the edges.
  4. Step 4: Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and cooked through and potatoes are soft.
  5. Step 5: For a crispy finish, preheat oven broiler. Transfer chicken and potatoes to a baking dish and broil for 3-5 minutes until skin is golden and crisp. Serve hot with pan juices spooned over.

Related recipes