Lemon Rosemary Chicken with Roasted Root Vegetables
Equipment
- Slow Cooker
- Baking Sheet
- Mixing Bowl
Ingredients
- 4 boneless skinless chicken thighs
- 2 lemons
- 4 sprigs fresh rosemary
- 3 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 2 medium sweet potatoes, cubed
- 1 yellow onion, cut into wedges
- 4 garlic cloves, minced
- 1/2 cup chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the chicken thighs in the bottom of the slow cooker. Add the minced garlic, chicken broth, juice from one lemon, salt, and pepper. Lay two rosemary sprigs on top.
- Cover and cook on low for 5 to 6 hours until the chicken is tender and reaches 165 degrees.
- While the chicken cooks, preheat the oven to 425 degrees. In a bowl toss the carrots, parsnips, sweet potatoes, and onion with olive oil and the remaining salt and pepper.
- Spread the vegetables on a baking sheet and tuck the remaining rosemary sprigs among them. Roast for 25 to 30 minutes, stirring once, until the edges turn golden.
- Slice the second lemon into wedges. Serve the chicken with the roasted vegetables and lemon wedges on the side.
Notes
For extra flavor, squeeze a roasted lemon wedge over the chicken right before serving. If the vegetables finish roasting before the chicken, keep them warm in a low oven. Leftovers reheat nicely in a skillet with a splash of broth to keep the chicken moist.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Baking Sheet, Mixing Bowl
Cuisine: Mediterranean
Equipment: Slow Cooker, Baking Sheet, Mixing Bowl