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Ingredients
- 8 bone-in skin-on chicken thighs about 3 1/4 lb
2 tbsp extra-virgin olive oil- kosher salt and black pepper to taste
6 tbsp butter cubed
4 cloves garlic thinly sliced
½ cup low-sodium chicken broth
⅓ cup fresh lemon juice
1 lemon thinly sliced- 1 ½ lb baby potatoes
- ½ tsp sweet paprika
¼ tsp crushed red pepper flakes
6 sprigs fresh thyme- 1 sprig fresh oregano
- 2 tbsp chopped parsley
Instructions
- Season the thighs with salt and pepper. Heat the oil in a skillet over medium-high and brown the thighs in batches, about 4 minutes per side. Transfer to a plate and pour off the used oil.
- Reduce the skillet heat to medium-low. Melt the butter with the garlic and cook for about 2 minutes. Bring the broth to a boil in the skillet, add the lemon juice and take it off the heat.
- Put the potatoes in the slow cooker and arrange the chicken skin-side up over them. Add the sliced lemon, paprika, pepper flakes and herb sprigs. Pour the garlic-butter mixture over the top.
- Cover and cook on high for about 4 hours, until the potatoes are tender and the chicken is cooked through. Sprinkle with parsley and spoon the sauce over each serving.
Notes
Brown the chicken in batches so the skillet stays hot.
Adapted from Laura Rege, Good Housekeeping.
