Ingredients:

  • 2 tbsp olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp lemon zest
  • 2 lbs bone-in, skin-on chicken thighs
  • 1 1/2 cups long-grain white rice, rinsed
  • 2 3/4 cups low-sodium chicken broth
  • 1 tbsp butter, melted
  • 3 cloves garlic, minced
  • 1/2 small yellow onion, finely diced
  • 2 tbsp fresh lemon juice
  • 1 lemon, sliced into thin rounds

Instructions:

  1. Pat the chicken thighs dry with paper towels. Rub the mixture of olive oil, rosemary, thyme, garlic powder, salt, pepper, and lemon zest evenly under and over the skin.
  2. Heat a skillet over medium-high heat and sear the chicken skin-side down for 5-7 minutes until the skin is mahogany-colored and crisp. Remove the chicken and set aside.
  3. In the bottom of the slow cooker, combine the rinsed rice, chicken broth, melted butter, minced garlic, diced onion, and fresh lemon juice. Stir until the rice is evenly distributed.
  4. Place the seared chicken thighs on top of the rice mixture, skin-side up. Arrange the lemon slices across the top of the chicken.
  5. Cover with a tight-fitting lid and cook on Low for 6-7 hours.