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Lemon Olive Chicken Thighs
Melissa Hart

Lemon Olive Chicken Thighs

Lemon, oregano, garlic and green olives give chicken thighs a bright braise with no sautéing. Potato wedges cook beneath the meat and catch the seasoned juices. Lemon zest supplies fragrance without the bitterness that comes from leaving whole peel in the crock all day.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 pounds Yukon Gold potatoes cut into 1-inch wedges
  • 2 1/2 pounds boneless skinless chicken thighs
  • 1 medium onion sliced
  • 1 cup low-sodium chicken broth
  • 1/3 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 cup pitted green olives
  • 5 garlic cloves minced
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Method
 

  1. Put the cold potato wedges and onion in a 6-quart slow cooker and place the chicken over them.
  2. Whisk broth, lemon juice and zest, garlic, oregano, salt and pepper and pour over the chicken.
  3. Scatter the olives around the meat.
  4. Cover and cook on low for 6 to 6 1/2 hours without lifting the lid, until the chicken reaches 165°F and potatoes are tender.
  5. At dinner, spoon the olives and lemon broth over each serving.