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Lemon-Garlic Chicken Breasts with Potatoes
Rachel Kim

Lemon-Garlic Chicken Breasts with Potatoes

This is a straight chicken-and-potatoes dinner with lemon in the cooking juices, not raw wedges left to turn bitter all afternoon. Small breasts go in later than the potatoes so both finish at the same time. A cornstarch finish makes the garlicky broth cling without adding cream.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs baby Yukon Gold potatoes halved
  • 1 medium yellow onion cut into wedges
  • 1 cup low-sodium chicken broth
  • 5 garlic cloves minced
  • 1 tsp dried oregano
  • 1 1/2 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 2 1/2 lbs boneless skinless chicken breasts
  • 1 tsp finely grated lemon zest
  • 3 tbsp fresh lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Method
 

  1. Put the potatoes and onion in a 6-quart slow cooker and add the broth, garlic, oregano, 1 teaspoon salt and black pepper.
  2. Cover and cook on low for 1 1/2 hours to give the potatoes a head start.
  3. Season the chicken with the remaining salt and arrange the breasts over the vegetables in one layer.
  4. Cover and cook on low until the thickest breast reaches 165°F and the potatoes are tender, 2 1/2 to 3 hours.
  5. Transfer the chicken and vegetables to a platter and switch the cooker to high.
  6. Stir in the lemon zest and juice, then whisk the cornstarch with the water and add it to the liquid.
  7. Cook uncovered until lightly thickened, 5 to 8 minutes, and spoon the sauce over sliced chicken.