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Slow Cooker Lemon Garlic Chicken Thighs with Roasted Root Vegetables
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet
  • Mixing Bowl

Ingredients
  

  • 4 bone-in chicken thighs
  • 2 lemons, juiced and zested
  • 5 garlic cloves, minced
  • 3 carrots, cut into 1-inch chunks
  • 2 sweet potatoes, cut into 1-inch cubes
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 cup chicken broth
  • Salt and black pepper to taste

Instructions
 

  • Preheat the oven to 425 degrees. In a mixing bowl, toss the carrots, sweet potatoes, and red onion with 1 tablespoon olive oil, half the minced garlic, thyme, rosemary, salt, and pepper. Spread the vegetables on a baking sheet and roast for 30 to 35 minutes until the edges turn golden.
  • While the vegetables roast, season the chicken thighs with salt, pepper, lemon zest, and the remaining garlic. Place them in the slow cooker and pour the lemon juice and chicken broth over the top.
  • Cover and cook on low for 6 hours until the chicken reaches an internal temperature of 165 degrees and pulls away from the bone easily.
  • Remove the chicken from the slow cooker. Serve each thigh alongside a portion of the roasted root vegetables, spooning a little of the lemon garlic broth over the chicken.

Notes

Cut the root vegetables into similar-sized pieces so they roast evenly and finish at the same time. If you prefer softer vegetables, add a splash more broth to the slow cooker during the last hour. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stovetop with a little extra broth to loosen the sauce.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Baking Sheet, Mixing Bowl