Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1 lb baby gold potatoes, halved
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, wedged
  • 12 cloves fresh garlic, smashed
  • 1 tbsp extra virgin olive oil
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/2 cup low-sodium chicken bone broth
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a small bowl, whisk together the olive oil, salt, pepper, rosemary, thyme, and smoked paprika to create a flavor paste.
  2. Pat the chicken thighs bone-dry with paper towels. Rub the herb paste thoroughly over and under the skin of each thigh.
  3. Place the halved potatoes, carrots, and onion wedges at the bottom of the crockpot. Toss them with the smashed garlic cloves.
  4. Pour the chicken broth around the vegetables, taking care not to wash the seasoning off the vegetables.
  5. Nestle the seasoned chicken thighs on top of the vegetables. Cover and cook on low for 6 hours until the chicken is tender.
  6. Just before serving, stir in the fresh lemon juice and garnish with chopped fresh parsley.