Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1.5 lbs baby Yukon Gold potatoes, halved
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 1 large yellow onion, thick-wedged
  • 8 cloves fresh garlic, smashed and minced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried oregano
  • 1.5 tsp sea salt
  • 1 tsp cracked black pepper
  • 0.5 cup low-sodium chicken bone broth
  • 1 tbsp fresh lemon juice
  • 2 tbsp salted butter, cubed

Instructions:

  1. In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper to create a flavor rub.
  2. Layer the halved potatoes, carrot chunks, and onion wedges at the bottom of a 6-quart crockpot to create a vegetable trivet.
  3. Rub the garlic-herb paste generously over and under the skin of the chicken thighs. Arrange the chicken on top of the vegetables.
  4. Pour the chicken bone broth around the edges of the pot. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken reaches 175°F (80°C).
  5. Remove chicken and vegetables to a platter. Whisk the cubed butter and lemon juice into the remaining liquid in the pot to emulsify into a sauce. Pour over the chicken before serving.