greek lemon chicken with potatoes
This Greek lemon chicken with potatoes is a hearty, flavorful dish slow-cooked to perfection. Juicy chicken, zesty lemon, garlic, and herbs combine for a Mediterranean classic that's as easy as it is delicious.
Equipment
- Slow cooker (5–6 quart)
- Knife
- Cutting board
- Mixing bowl
- Tongs
Ingredients
- 4 bone-in, skin-on chicken thighs (or drumsticks)
- 1.5 lbs Yukon Gold potatoes, cut into chunks
- 1/4 cup olive oil
- 1/4 cup Juice of 2 lemons
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1/2 tablespoon thyme (optional)
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 1/2 cup chicken broth
- Lemon slices and fresh parsley for garnish optional
Instructions
- Prepare the marinadeIn a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.Marinate the chickenCoat the chicken in the marinade. Let it sit for 10–15 minutes while you prep the potatoes.Layer the slow cookerPlace the chopped potatoes at the bottom. Pour half of the marinade over them. Add the chicken on top, then pour in the broth and remaining marinade.CookCover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is tender and potatoes are soft.Optional crispingFor crispy skin, place chicken under the broiler for 3–5 minutes after cooking.ServeGarnish with lemon slices and chopped parsley. Serve warm with your favorite sides.
Notes
- You can substitute boneless chicken thighs or breasts, but reduce cooking time by 1–2 hours.
- Add sliced onions or bell peppers for more flavor.
- Use red potatoes or fingerlings as a swap for Yukon Gold.
- Leftovers store well in the fridge for up to 3 days.