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
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Place carrots and onion in bottom of slow cooker, and put chicken on top of vegetables.
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Add the rest of the ingredients to the slow cooker.
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Cover and cook for eight hours on low.
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Two hours before serving, place potatoes, if using, in slow cooker.
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Serve with fruit and salad and reserve chicken bones for stock.