Rosemary Lemon Chicken
This Rosemary Lemon Chicken can be prepared in a slow cooker or in the oven, whichever you prefer. I personally don’t use a slow cooker much, that’s mainly because I¡m not one for really planning ahead where my meals are concerned. If I already have something planned for the next day and I see something nice in the market in the morning, then I buy it and change my mind about dinner that day.
But I do appreciate the advantages of a slow cooker when one is busy with work, school runs, shopping, etc. and I have taken advantage of them in the past when I was juggling with running the bakery, caring for my wife or visiting her in hospital and not forgetting the extended family of our rescue dogs.
This really is a very tasty meal whichever way you decide to cook it.
Rosemary Lemon Chicken
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PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Ingredients
- 2 Tablespoons. unsalted butter or extra virgin olive oil divided
- 8 bone-in chicken thighs
- Sea salt and black pepper to taste
- 125 g/mls. chicken stock (fresh, carton or a made up stock cube)
- 3-5 cloves garlic finely minced
- ½ medium white onion chopped
- 3 large carrots chopped into chunks
- 1 lb. fingerling potatoes cut into chunks
- 1 large lemon sliced
- 3 Tablespoons. fresh rosemary leaves crushed
- 2 Tablespoons. fresh parsley finely chopped
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Melt one tablespoon butter (or heat olive oil) in a large frying pan/skillet over medium heat. Season chicken thighs with salt and black pepper and transfer four of them to the skillet. Brown chicken, approximately 3 minutes per side, and transfer to a plate.
- Repeat process with remaining butter (or olive oil) and chicken thighs. Once browned, transfer remaining chicken thighs to the plate with the first batch.
- Deglaze pan by adding the chicken stock and gently scraping the bottom with a spatula to incorporate the flavourful brown bits into the liquid. Remove from heat and reserve the deglazing liquid. Set aside.
- Add garlic, onion, carrots, and potatoes to a large slow cooker crock and arrange the browned chicken thighs on top. Spread 2/3 of the lemon slices over the chicken and pour the chicken broth from the frying pan on top. Sprinkle with the crushed rosemary leaves and season with additional salt and black pepper, if desired.
- Cover and cook on high for 3 hours or low for 6 hours. Alternatively, you can use a large roasting tin or a Dutch oven and cook in the oven with a lid for 1 hour at 180ºC When cook time is complete, discard lemon slices and serve immediately with chopped fresh parsley and the remaining (uncooked) lemon slices cut into small wedges for garnish. Enjoy!
Category: Main Courses, Meat, Recipes, Slow Cooker
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