Prep Time: 10 mins | Cook Time: 3 hrs | Total Time: 3 hrs 10 mins | Yield: 4 Servings
This recipe was made easy with the help of a slow cooker! This Lemon Chicken is kind of a complete meal. You already have chicken, potatoes, and veggies in one serving! For a simple family dinner, I highly suggest giving this recipe a try! I promise you that it is worth all the time and effort! Happy cooking!
Ingredients:
4 cloves of garlic
2 tablespoons honey
6-8 chicken thighs – bone-in, skin on
A bunch of thin green asparagus
1-1.5-pound baby potatoes
1/2 tablespoon fresh thyme leaves
sea salt
1 lemon
1 red onion (peeled)
2 tablespoons olive oil
pepper
Directions:
Peel the onion and slice it into small cuts. Put them into the slow cooker.
Put the chicken thighs over the onions. Arrange them in a single layer.
Remove any dirt from the potatoes by putting them under running water. Slice them into two and put them into the slow cooker as well.
In a mixing bowl, add garlic, thyme, lemon zest, lemon juice, honey, olive oil, salt, and pepper. Stir until well combined and transfer it into the slow cooker.
Cover and seal the slow cooker, then cook everything for about 3 to 4 hours on a high setting or 6 to 8 hours on a low setting.
About 20 minutes before the dish is cooked, add the asparagus. Finish cooking.
Serve and enjoy!
Notes:
Feel free to use celery or carrots instead of asparagus if you like.
Make sure to add the veggies about a few minutes away before the cooking time ends. You don’t want to overcook them.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Calories: 679 kcal | Carbohydrates: 35g | Protein: 38g | Fat: 43g | Saturated Fat: 10g | Cholesterol: 212mg | Sodium: 176mg | Potassium: 1011mg | Fiber: 3g | Sugar: 11g | Vitamin A: 210IU | Vitamin C: 41mg | Calcium: 53mg | Iron: 2.8mg
Ingredients
- 4 cloves of garlic
- 2 tablespoons honey
- 6-8 chicken thighs – bone-in, skin on
- A bunch of thin green asparagus
- 1-1.5-pound baby potatoes
- 1/2 tablespoon fresh thyme leaves
- sea salt
- 1 lemon
- 1 red onion (peeled)
- 2 tablespoons olive oil
- pepper
Instructions
Peel the onion and slice it into small cuts. Put them into the slow cooker.
Put the chicken thighs over the onions. Arrange them in a single layer.
Remove any dirt from the potatoes by putting them under running water. Slice them into two and put them into the slow cooker as well.
In a mixing bowl, add garlic, thyme, lemon zest, lemon juice, honey, olive oil, salt, and pepper. Stir until well combined and transfer it into the slow cooker.
Cover and seal the slow cooker, then cook everything for about 3 to 4 hours on a high setting or 6 to 8 hours on a low setting.
About 20 minutes before the dish is cooked, add the asparagus. Finish cooking.
Serve and enjoy!
Notes
Feel free to use celery or carrots instead of asparagus if you like. Make sure to add the veggies about a few minutes away before the cooking time ends. You don't want to overcook them. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
