Ingredients
2lbsyellow potatoes,cut into 2-inch chunks
½medium yellow onion,cut into chunks
5clovesgarlic,minced
2½tspdried oregano
1tspdried basil
1tspdried rosemary,crushed
salt and freshly ground black pepper
3lbschicken thighs,bone-in, skin-on, trimmed of excess skin
1½tbspolive oil
½cupchicken broth
3½tbspfresh lemon juice
2tsplemon zest,divided
3tbspfresh parsley
Preparation
Place potatoes and onions in an even layer in a 6-quart slow cooker. Pour in chicken broth. Sprinkle with half the garlic, half the oregano, half the basil and half the rosemary then season with salt and pepper.
Heat oil in a large heavy-bottomed pot over medium-high heat.
Working in two batches, dab skin side of half the chicken thighs dry with paper towels. Season with salt and pepper then sear in the pot, skin side down, until golden brown, for about 4 minutes.
Transfer chicken to slow cooker over the potato layer. Repeat with remaining thighs.
Slowly and evenly pour lemon juice over chicken thighs, then sprinkle in the remaining half of the garlic, oregano, rosemary, and basil over the chicken.
Sprinkle 1 teaspoon lemon zest over chicken. Reserve the remaining 1 teaspoon in a container in the refrigerator until ready to serve.
Cover and cook on Low heat for 5½ to 7 hours.
Serve warm spooning some of the slow cooker juices over each serving, sprinkle with fresh parsley, and remaining 1 teaspoon lemon zest.
