Name: Slow-Cooker Lemon Chicken
Total time: 6 h
Ingredients: 8 (5- to 7-ounce) bone-in chicken thighs , skin removed, trimmed; 1/4 cup extra-virgin olive oil; 2 teaspoons table salt; 1 teaspoon pepper; 1 teaspoon paprika; 1 teaspoon dried oregano; 3/4 teaspoon granulated garlic; 10 sprigs fresh thyme; 1 teaspoon finely grated lemon zest plus ¼ cup juice (2 lemons); 2 tablespoons coarsely chopped fresh parsley

Why This Recipe Works

We wanted braised lemon chicken with an appealing, vibrant, balanced lemon flavor that held true through hours of slow cooking. We chose bone-in chicken thighs for their ability to stay juicy for a long time, trimming them carefully and removing the skin to keep the finished dish from becoming too greasy. We tossed the trimmed chicken with olive oil and a pantry-friendly mix of black pepper, paprika, dried oregano, and granulated garlic. To give the dish a bright punch of lemon, we added lemon juice to the seasoned chicken before cooking and whisked finely grated lemon zest into the finished sauce.

Before You Begin

Serve with white rice.

Instructions

Add chicken, oil, salt, pepper, paprika, oregano, and granulated garlic to slow cooker and toss until chicken is well coated with spices. Nestle thyme sprigs into chicken mixture. Add lemon juice, taking care not to wash spices from top of chicken. Cover and cook until chicken is tender, 4 to 6 hours on low.

Discard thyme sprigs. Transfer chicken to shallow serving dish. Stir parsley and lemon zest into sauce in slow cooker, then spoon sauce over chicken. Serve.