Slow Cooker Lemon-Oregano Chicken with Roasted Vegetables

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 developed and reviewed.

Juicy chicken thighs cooked low and slow with lemon, oregano, and garlic, served alongside tender roasted Mediterranean vegetables. This Greek-inspired chicken recipe, ready in about 435 minutes, pairs bone-in, skin-on chicken thighs, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 420 min Serves 6 Greek cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/3 cup fresh lemon juice, 3 tbsp olive oil, 5 minced garlic cloves, 2 tbsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper to make the marinade.
  2. Step 2: Place 6 bone-in, skin-on chicken thighs in a slow cooker and pour the marinade evenly over them. Toss to coat.
  3. Step 3: Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and juices run clear.
  4. Step 4: About 45 minutes before chicken is done, preheat oven to 425°F. Toss 1 lb quartered red potatoes, 4 medium carrot pieces, and 1 large red onion wedges with 1 tbsp olive oil and a pinch of salt and pepper.
  5. Step 5: Spread vegetables on a baking sheet and roast for 40-45 minutes until golden and tender, turning halfway through.
  6. Step 6: Serve the slow cooker chicken hot with the roasted vegetables on the side, spooning over any pan juices.

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