I use chicken thighs because they have a lot of flavor and are less likely to dry out during the long cooking potatoes:
Lemon And Herb-Roasted Chicken And Potatoes
Chicken, potato, and gravy bowls.
Recipe Summary Lemon And Herb-Roasted Chicken And Potatoes
My go-to weekend dinner recipe. Chicken packed with citrus flavor plus potatoes. The first half of the process can be done in an Instant PotĀ®, and the second half in the oven for even browning. Or you can use an iron skillet throughout.Ingredients | Slow Cooker Chicken Thighs And Potatoes With Gravy
2 boneless, skin-on chicken thighs
3 tablespoons lemon juice, divided
1 pinch sea salt and ground black pepper to taste
3 tablespoons olive oil
Ā¼ cup low-sodium chicken broth (Optional)
6 small creamer potatoes, or more to taste
2 lemon slices
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried rosemary
1 tablespoon ground thyme
2 teaspoons salt
1 teaspoon ground black pepper
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
Directions
Preheat the oven to 400 degrees F (200 degrees C).
Rub chicken with 1 tablespoon lemon juice, sea salt, and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and place the chicken in the pot, skin-side down. Cook for 5 minutes. Turn over and cook until chicken releases some juices and the skin is lightly browned, about 5 minutes more. Add broth. Transfer chicken to a baking dish.
Add potatoes, remaining lemon juice, lemon slices, oregano, parsley, rosemary, thyme, 2 teaspoons salt, 1 teaspoon black pepper, and garlic to the pressure cooker. Cook and stir until flavors blend, about 3 minutes. Add cilantro and mix well. Spoon mixture on top of the chicken in the baking dish. Ensure the potatoes are well-coated with herbs. Cover the dish with a piece of aluminum foil and poke a few holes in it.
Bake in the preheated oven until chicken is brown on the outside and no longer pink on the inside, and potatoes are tender, about 20 minutes. An instant-read thermometer inserted into the chicken should read at least 165 degrees F (74 degrees C). Serve hot.
If using an iron skillet, transfer skillet directly from oven to the stovetop and cook for another 5 minutes to speed up the roasting process.
Info | Slow Cooker Chicken Thighs And Potatoes With Gravy
prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
2
Yield:
2 chicken thighs
TAG : Lemon And Herb-Roasted Chicken And Potatoes
Meat and Poultry Recipes, Chicken, Chicken Thigh Recipes,
