Lemon Chicken

(from largomason’s recipe box)

You don’t have to use bone-in chicken for this dish, but bone-in is usually less expensive than boneless, and you can make a stock with the leftover bones in the slow cooker. Just cover the bones with water, add a few pieces of carrots, onions and celery and cook on low overnight. Use leftover chicken for another dish, such as stir-fried rice or soup.

Ingredients

  • 2 large carrots, cut into 1-inch chunks
  • 1 onion, peeled and cut into thick slices
  • 4-5 lb. chicken (bone-in thighs or breasts, skin removed)
  • Zest and juice of 1 lemon
  • 1 Tbsp. olive oil
  • 2 Tbsp. dried basil
  • 2 Tbsp. dried oregano
  • 2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 potatoes, cubed (optional)

Directions

  1. Place carrots and onion in bottom of slow cooker, and put chicken on top of vegetables.

  2. Add the rest of the ingredients to the slow cooker.

  3. Cover and cook for eight hours on low.

  4. Two hours before serving, place potatoes, if using, in slow cooker.

  5. Serve with fruit and salad and reserve chicken bones for stock.

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