Slow-Cooked Greek Lemon Chicken with Potatoes and Rosemary

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Tender chicken thighs slow-cooked with lemon juice, garlic, and fresh rosemary alongside golden roasted potatoes for a comforting Greek-inspired meal. This Greek-inspired chicken recipe (mediterranean), ready in about 380 minutes, pairs bone-in chicken thighs, russet potatoes, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 6 pieces (about 2 lbs) bone-in chicken thighs
• 1.5 lbs, peeled and cut into 1-inch chunks russet potatoes
• 1/3 cup, freshly squeezed lemon juice
• 3 tbsp olive oil
• 5 cloves, minced garlic cloves
• 2 tbsp, chopped fresh rosemary
• 1/2 cup, low sodium chicken broth
• 2 tsp, divided salt
• 1 tsp, divided black pepper
• 1 tsp dried oregano

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season 6 bone-in chicken thighs generously with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Heat 2 tbsp olive oil in a large skillet over medium-high heat and brown chicken thighs skin-side down for 4 minutes until golden and crispy. Flip and brown the other side for 3 minutes. Remove and set aside.
2. Step 2: In a slow cooker, combine 1.5 lbs peeled and 1-inch chunked russet potatoes, 5 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1/3 cup lemon juice, 1/2 cup chicken broth, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Stir to mix.
3. Step 3: Place browned chicken thighs on top of the potatoes in the slow cooker. Cover and cook on low for 5-6 hours or on high for 3-4 hours until chicken is tender and potatoes are cooked through.
4. Step 4: For a crispy finish, transfer chicken to a baking sheet and broil for 3-4 minutes until skin crisps up. Serve chicken and potatoes drizzled with the cooking juices.