Crockpot Lemon Herb Chicken Breast with Roasted Potatoes
Equipment
- Slow Cooker
- Baking Sheet
- Mixing Bowl
Ingredients
- 4 boneless skinless chicken breasts
- 1.5 pounds Yukon gold potatoes, cut into 1-inch pieces
- 2 lemons
- 3 garlic cloves, minced
- 3 tablespoons olive oil, divided
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the chicken breasts dry and season both sides with salt, pepper, half the minced garlic, rosemary, and thyme.
- Place the chicken in the slow cooker and pour the chicken broth over the top. Squeeze the juice from one lemon over the chicken and add the remaining lemon sliced into rounds on top.
- Cover and cook on low for 4 to 5 hours until the chicken reaches an internal temperature of 165°F.
- While the chicken cooks, preheat the oven to 425°F. Toss the potato pieces with the remaining 2 tablespoons olive oil, the rest of the minced garlic, rosemary, thyme, salt, and pepper.
- Spread the potatoes in a single layer on a baking sheet. Roast for 30 to 35 minutes, stirring once, until golden and crisp on the edges.
- Remove the chicken from the slow cooker and let it rest for 5 minutes. Slice or serve whole alongside the roasted potatoes. Sprinkle everything with fresh parsley before serving.
Notes
For the juiciest chicken, avoid lifting the slow cooker lid during cooking. If the potatoes need extra crispness, finish them under the broiler for 2 minutes after roasting. Leftovers store well in the fridge for up to 3 days and reheat best in a 350°F oven to restore potato texture.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Baking Sheet, Mixing Bowl
Cuisine: Mediterranean
Equipment: Slow Cooker, Baking Sheet, Mixing Bowl