Description
Crockpot lemon herb chicken and vegetables is a one-pot meal featuring bone-in chicken thighs roasted with potatoes, carrots, and onions in a bright lemon herb marinade. This hands-off dinner cooks unattended for hours, delivering tender, flavorful results with minimal effort.
Ingredients
6 bone-in chicken thighs
4 red potatoes, quartered
2 cups baby carrots
1 onion, sliced
4 cloves garlic, minced
Juice of 2 lemons
Zest of 1 lemon
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, paprika, garlic powder, onion powder, salt, and pepper.
2. Add the chicken thighs to the bowl and coat evenly with the marinade.
3. Place the potatoes, carrots, and onion at the bottom of the crockpot.
4. Place the marinated chicken on top of the vegetables.
5. Pour any remaining marinade over the chicken and vegetables.
6. Cook on LOW for 6–8 hours or until the chicken and vegetables are tender.
7. Garnish with fresh parsley before serving.
Notes
Prep all ingredients the night before and store them in separate containers for maximum convenience.
Layer vegetables on the bottom of the crockpot so they don’t stick while the chicken cooks on top.
Bone-in chicken thighs are more forgiving than boneless chicken and contribute more flavor throughout cooking.
Don’t lift the crockpot lid repeatedly during cooking, as this releases steam and extends cooking time.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours on Low
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 420
- Sugar: 12 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg