Description
Juicy, tender chicken with bright lemon and Greek herbs that cooks while you live your life. Dinner doesn’t get easier or more delicious than this.
Ingredients
Scale
- 3 lbs (1.4 kg) bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 3 lemons (2 juiced, 1 sliced)
- 1/4 cup (60 ml) chicken broth
- 6 garlic cloves, minced
- 1 medium yellow onion, sliced
- 1 cup (240 ml) pitted kalamata olives
- 8 oz (225 g) cherry tomatoes
- 1/4 cup (15 g) fresh parsley, chopped
- 4 oz (115 g) crumbled feta cheese (optional)
Instructions
- Pat chicken thighs dry with paper towels. Mix salt, pepper, oregano, thyme, garlic powder, rosemary, and red pepper flakes in a small bowl. Rub mixture all over chicken and let sit for 15 minutes.
- Heat olive oil in a large skillet over medium-high heat. Brown chicken skin-side down for 3-4 minutes until golden. Transfer to a plate.
- Layer sliced onions and minced garlic in the bottom of your slow cooker. Pour in chicken broth and juice from two lemons.
- Arrange chicken pieces on top of onions, skin-side up. Add kalamata olives around the chicken.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken reaches 165°F (74°C) and is fork-tender.
- Add cherry tomatoes and lemon slices during the last 30 minutes of cooking.
- Transfer chicken to a serving platter. Spoon vegetables, olives, and cooking liquid over the chicken. Sprinkle with fresh parsley and crumbled feta cheese if using.
- Serve hot with your choice of sides like rice, potatoes, or a fresh Greek salad.