Slow-Cooked Lemon-Garlic Chicken with Root Vegetables

Name: Slow-Cooked Lemon-Garlic Chicken with Root Vegetables
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on (2 lbs) chicken thighs; 1, thinly sliced lemon; 4 cloves, minced garlic; 2 tbsp olive oil; 2 medium, peeled and cut into 1-inch pieces carrots; 2 medium, peeled and cut into 1-inch pieces parsnips; 1 medium, peeled and cut into 1-inch cubes potato; 1 tsp dried thyme; 1/2 tsp dried rosemary; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup, low-sodium chicken broth

Tender chicken thighs braised with fresh lemon and herbs, paired with naturally sweet roasted carrots and parsnips for a comforting weeknight dinner.

Cuisine: American

Category: Slow Cooker

Prep: 20 minutes. Cook: 420 minutes.

Serves 4.

Ingredients

4 bone-in, skin-on (2 lbs) chicken thighs
1, thinly sliced lemon
4 cloves, minced garlic
2 tbsp olive oil
2 medium, peeled and cut into 1-inch pieces carrots
2 medium, peeled and cut into 1-inch pieces parsnips
1 medium, peeled and cut into 1-inch cubes potato
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp salt
1/4 tsp black pepper
1 cup, low-sodium chicken broth

Instructions

Step 1: Place 4 bone-in, skin-on chicken thighs (2 lbs) in the slow cooker, skin-side up. Sprinkle with 4 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp dried rosemary, and season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Arrange 2 medium carrots (peeled and cut into 1-inch pieces), 2 medium parsnips (peeled and cut into 1-inch pieces), and 1 medium potato (peeled and cut into 1-inch cubes) around the chicken. Drizzle with 2 tbsp olive oil and pour 1 cup low-sodium chicken broth over the vegetables.
Step 3: Top the chicken with 1 lemon (thinly sliced) and secure the lid. Cook on low for 6-7 hours, until the chicken is tender and the vegetables are easily pierced with a fork.