Slow-Cooked Lemon-Oregano Chicken with Potatoes

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 with baby potatoes, lemon slices, and fresh oregano for a hearty and tender Greek-inspired meal. This Greek recipe, ready in about 375 minutes, pairs bone-in chicken thighs, baby potatoes, lemon 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: 360 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 6 bone-in chicken thighs with 1.5 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and brown chicken for 3 minutes per side until golden but not cooked through.
  2. Step 2: Transfer chicken to slow cooker. Add 1.5 lbs halved baby potatoes, 5 smashed garlic cloves, and 1 large thinly sliced lemon over and around the chicken.
  3. Step 3: Drizzle remaining 2 tbsp olive oil and pour 1/2 cup chicken broth over ingredients. Sprinkle 2 tbsp chopped fresh oregano evenly on top.
  4. Step 4: Cover and cook on low for 6 hours or high for 3 hours until chicken is tender and potatoes are fork-tender.
  5. Step 5: Remove lid 15 minutes before serving to allow sauce to reduce slightly and intensify flavors.

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