Greek Slow Cooker Lemon Chicken and Potatoes

Ingredients

• 2 lbs yellow potatoes, cut into large chunks, about 2-inches
• 1/2 medium yellow onion, cut into chunks
• 5 cloves garlic, minced
• 2 1/2 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried rosemary, crushed
• Salt and freshly ground black pepper
• 3 lbs. bone-in, skin-on chicken thighs, trimmed of excess skin
• 1 1/2 Tbsp olive oil
• 1/2 cup chicken broth
• 3 1/2 Tbsp fresh lemon juice
• 2 tsp lemon zest, divided
• 3 Tbsp fresh parsley

Directions

1. Scatter the potatoes and onions across the bottom of a 6-quart slow cooker, making a level bed, and add the chicken broth. Over that, distribute half of the garlic and half of each dried herb: oregano, basil, and rosemary. Finish this layer with salt and pepper.
2. Warm the oil in a large heavy-bottomed pot set over medium-high heat. In 2 batches, pat the skin side of half of the chicken thighs with paper towels until dry, add salt and pepper, and place them in the pot with the skin facing down. Cook until the skin is golden, about 4 minutes, then set the chicken on top of the potatoes in the slow cooker. Do the same with the rest of the thighs.
3. Drizzle the lemon juice gradually over the chicken, aiming to coat the pieces evenly. Scatter the remaining half of the garlic, oregano, rosemary, and basil across the top, then add 1 tsp lemon zest. Put the other 1 tsp lemon zest in a container and refrigerate it until serving time.
4. Cover the slow cooker and set it to low; cook for 5 1/2 – 7 hours. When it is done, serve it warm with some of the cooking juices spooned over each portion, and finish with fresh parsley plus the reserved 1 tsp lemon zest.