370 minutes
Tender slow-cooked chicken thighs infused with the bright, rich flavors of lemon and herbs.
Bone-in Chicken Thighs, skin removed, trimmed
0 oz
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
sprigs
Lemon Zest, finely grated
teaspoons
Lemon Juice, freshly squeezed
cups
Flat Leaf Parsley, coarsely chopped
tablespoons
1. Prepare Chicken Thighs
Begin by placing the chicken thighs in your slow cooker. Drizzle the extra-virgin olive oil over the chicken, then sprinkle with the table salt, black pepper, paprika, dried oregano, and granulated garlic. Toss everything together right in the slow cooker until each piece of chicken is well coated with the spices.
2. Add Thyme and Lemon Juice
Next, nestle the thyme sprigs among the chicken thighs. Carefully pour the lemon juice around the edges of the slow cooker, taking care not to wash the spices off the top of the chicken. Cover the slow cooker with its lid and set it to cook on low for 4 to 6 hours.
3. Finish and Serve
Once the chicken has cooked through and is tender, remove the thyme sprigs and discard them. Transfer the chicken thighs to a shallow serving dish. In a small bowl, stir together the chopped parsley and lemon zest, then sprinkle this mixture over the chicken. Finally, spoon some of the flavorful sauce from the slow cooker over the chicken to serve.
Instead of finishing the chicken in the oven, you can grill it to add a smoky flavor.
Combine soy sauce with lemon juice and a hint of brown sugar for an Asian-inspired umami-rich glaze.
Instead of roasting, grill the chicken thighs over medium heat to add a smoky flavor.
Drizzle a balsamic reduction over the cooked chicken thighs for a sweet and tangy finish.
Use basil as the primary herb, add a touch of soy sauce and sesame oil to the marinade, and you have a dish with an Asian twist.
Use the best quality chicken, ideally free-range or organic, along with fresh herbs and high-quality olive oil for the best flavor.
Sear the chicken skin-side down in a hot, oven-proof skillet without moving it to develop a good crust before flipping.
Pat the chicken dry before seasoning to help the skin get crispy and consider salting and refrigerating it uncovered to dry the skin further.
Finish cooking in the oven and use a meat thermometer to check for doneness at 165°F (74°C).
Use freshly squeezed lemon juice and finely grated zest, avoiding the white pith, for a brighter and more intense lemon flavor.
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