Ingredients:

  • 8 bone-in, skin-on chicken thighs (approximately 3 lbs)
  • 2 tbsp extra virgin olive oil
  • 20 cloves garlic, peeled and smashed
  • 4 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 1 tsp dried oregano
  • 1.5 lbs baby gold potatoes, halved
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, sliced into thick rounds
  • 1/2 cup low-sodium chicken bone broth
  • 1 fresh lemon, zested and juiced
  • 1/4 cup fresh parsley, chopped
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season both sides with salt and pepper, then heat the olive oil in a skillet over medium high heat. Place the chicken skin side down and sear for 5–6 minutes until the skin is golden and crackling.
  2. Place the thick onion rounds at the bottom of the slow cooker. Top them with the halved baby gold potatoes and carrot chunks. This vegetable bed keeps the chicken from sitting directly in the liquid, which helps prevent the meat from becoming waterlogged.
  3. Scatter the 20 smashed garlic cloves over the vegetables. Add the sprigs of fresh rosemary and thyme, and sprinkle over the dried oregano. The heat will slowly draw the oils out of these herbs and into the vegetables below.
  4. Place the seared chicken thighs on top of the herb and vegetable layer, skin side up. Carefully pour the chicken bone broth around the sides of the chicken, being careful not to pour it directly onto the crispy skin you just worked so hard to sear.
  5. Cover and cook on Low for 6 hours until the chicken is tender and the potatoes are soft. I strongly advise against using the HIGH setting for this recipe as it can tighten the protein fibers and make the chicken slightly stringy.
  6. Carefully remove the chicken and vegetables to a platter. Whisk the fresh lemon juice and zest into the liquid remaining in the pot. This creates a bright, acidic sauce that cuts through the richness of the chicken fat.
  7. If you want that just roasted texture, place the cooked chicken thighs on a baking sheet and broil for 3-4 minutes until the skin bubbles and browns. This step takes it from good to unbelievable.
  8. Pour a few spoonfuls of the lemon infused broth over the platter and garnish generously with the fresh chopped parsley. Serve it family style right in the center of the table so everyone can dig in.