Ingredients:

  • 8 pieces bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 1 lb baby Yukon Gold potatoes, halved
  • 3 large carrots, cut into 1-inch rounds
  • 1 large yellow onion, thickly sliced
  • 10 cloves fresh garlic, smashed
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh rosemary, finely minced
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried oregano
  • 1.5 tsp sea salt
  • 1 tsp cracked black pepper
  • 1/2 cup low-sodium chicken bone broth
  • 1 tbsp fresh lemon juice

Instructions:

  1. Prep vegetables. Halve 1 lb baby Yukon Gold potatoes and slice 3 carrots into thick rounds.
  2. Create the base. Place the thick onion slices at the bottom of the crockpot to act as a platform for the meat.
  3. Mix the rub. In a small bowl, combine 2 tbsp olive oil, minced rosemary, thyme, oregano, salt, and pepper.
  4. Season the chicken. Rub the herb mixture over all 8 chicken thighs, ensuring you get under the skin if possible.
  5. Layer the pot. Scatter the potatoes, carrots, and 10 smashed garlic cloves over the onions.
  6. Add the protein. Arrange the chicken thighs on top of the vegetables in a single layer.
  7. Pour liquid. Carefully pour 1/2 cup chicken bone broth around the edges of the chicken. Do not pour directly over the chicken to keep the herbs on the skin.
  8. Cook low and slow. Cover and cook on Low for 6 hours until the chicken is tender and pulling away from the bone.
  9. The Lemon Finish. Drizzle 1 tbsp lemon juice over the dish just before serving.
  10. Optional Sear. For crispy skin, place the cooked thighs under a broiler for 3 minutes until the skin is golden and crackling.