Lemony Greek Chicken
Makes 8 servings
Ingredients
- 2 to 3 tablespoons olive oil, divided
- ½ medium yellow onion, chopped
- 3 cloves garlic, minced
- 3 pounds boneless skinless chicken thighs
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 3½ tablespoons fresh lemon juice
- 1½ teaspoons dried oregano
- ½ teaspoon dried dill
- ½ teaspoon dried rosemary, crushed
- 2 teaspoons lemon zest, divided
- ½ cup chicken broth
- Pita bread, roasted red peppers, fresh dill, olives, cucumber slices, and tzatziki sauce, to serve
- Garnish: lemon slices
Instructions
- In a large cast-iron skillet, heat 1 tablespoon oil over medium heat. Add onion; cook, stirring frequently, for 2 minutes. Add garlic; cook, stirring constantly, for 1 minute. Remove from skillet.
- Pat chicken dry with paper towels. Sprinkle with salt and black pepper.
- In same skillet, heat 1 tablespoon oil over medium heat. Add chicken in batches, and cook, turning occasionally, until golden brown, about 3 minutes per side; use remaining 1 tablespoon oil if needed. Transfer chicken and onion mixture to a 6-quart slow cooker.
- Slowly pour lemon juice over chicken, and sprinkle with oregano, dried dill, and rosemary. Sprinkle 1 teaspoon lemon zest over chicken. (Refrigerate remaining 1 teaspoon lemon zest in a container until ready to serve).
- Cover and cook on low until an instant-read thermometer inserted in thickest portion of chicken registers 165°, 4½ to 6 hours.
- Cut chicken into ¼-inch-thick slices. Spoon some of cooker juices onto each serving, and sprinkle with remaining 1 teaspoon lemon zest. Serve with pita bread, roasted peppers, fresh dill, cucumber, and tzatziki sauce. Garnish with lemon slices, if desired.
