Talk about the perfect slow-cooker dish for a Sunday! Unlike some slow-cooker recipes, this one requires a little prep work in the morning. By searing the skin of the chicken, it brings depth of flavor to the finished dish. You can sear the chicken before heading off to the market or church or whatever else you do on Sunday. And unlike most slow-cooker dishes, this one takes about five hours, making it perfect for the weekend rather than a long day at work.
While not everyone is a fan of the olive, in this dish the olives give just a little hint of brine saltiness while adding a pop of color. Since the olives are not pitted, it really is more of a color statement rather than something to eat. If you do have some olive eaters in your house, be sure to give them a heads up that the stones are still inside – wouldn’t want anyone cracking a tooth or choking at the table. Neither makes for great family time.
If you really want to make this a one-pot supper, serve with a nice salad, some dinner rolls and maybe a dessert you picked up while you were out.
There you have it, family time with a delicious meal and almost no effort. That’s a win in anybody’s book.
Lemon-Pepper Chicken with Green Olives and Potatoes
1-1/2 lb baby Yukon Gold Potatoes
2-1/2 teaspoons Lemon Pepper Seasoning
2 teaspoons fresh Lemon Thyme leaves
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
6 bone-in skin-on Chicken Thighs (about 2 1/2 lb)
1 tablespoon olive oil
1 medium white onion, chopped
4 garlic cloves, finely chopped
1/4 cup Chicken Stock
Splash of White Wine
1 teaspoon Lemon Zest
3/4 cup un-pitted Castelvetrano Green Olives
2 tablespoons Italian Parsley
Spray 5-quart slow cooker with cooking spray. Cut potatoes in half, add to the slow cooker along with 1 teaspoon of the lemon pepper seasoning, 1 teaspoon of the thyme striped from the sprigs, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
Season chicken with remaining 1 1/2 teaspoons lemon pepper seasoning, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
In 12-inch heavy skillet, heat oil over medium-high heat. Arrange chicken thighs, skin-side down, in skillet; sear chicken to a beautiful brown for about 6 minutes per side; turning once. Transfer chicken to slow cooker.
Drain all but 1 tablespoon of drippings from skillet. Peel and dice the onion, add to the skillet and cook for 4 minutes, stirring as needed, until soft and translucent. While the onions cook, peel and finely dice the garlic; add to the onions and sauté for about a minute longer. Transfer onion mixture to slow cooker.
Deglaze the now empty skillet with chicken stock and white wine over low heat, scraping up brown bits on bottom of skillet. Add lemon zest, simmer for about a minute, then transfer to slow cooker.
Scatter the green olives in the slow cooker. Cover; cook on Low heat setting 5 to 6 hours or until chicken is cooked through (at least 165-degrees) and potatoes are tender. Once the cook is through, set the slow cooker to warm. Chop parsley for a garnish, cut lemon into quartered wedges.
Using tongs, arrange chicken on one side of a large serving platter. With a large slotted spoon mound the potatoes on the other side of the platter. Scatter olives from the pot around the dish. Drizzle with a little cooking liquid. Sprinkle with parsley, tuck the lemon wedges around the platter and serve.