Go Back
Lemon herb chicken with roasted vegetables on a plate
Abdelaziz

Lemon Herb Chicken and Vegetables

Chicken breasts, carrots, and baby potatoes slow cooked with lemon and herbs, with no added fat beyond a light drizzle of olive oil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4
Course: Main Course
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 1.5 lb / 680 g total
  • 1 lb baby carrots 450 g
  • 1 lb baby potatoes 450 g; halved, or quartered if large
  • 1 lemon thinly sliced
  • 3 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 cup low-sodium chicken broth 120 ml
  • Salt and black pepper to taste
  • Fresh parsley chopped, for garnish

Method
 

  1. Arrange the carrots and potatoes in the bottom of the crockpot, since root vegetables take longer to soften and benefit from being closest to the heat.
  2. Place the chicken breasts on top of the vegetables. Drizzle with olive oil and sprinkle with garlic, thyme, oregano, salt, and pepper.
  3. Lay the lemon slices over the chicken and pour the broth around (not over) the top so the herbs and seasoning stay in place.
  4. Cover and cook on low for 4 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are fork-tender. Start checking the chicken at 3½ hours, because breasts turn dry and stringy if they cook well past done. If the potatoes still need time, lift the chicken out, cover it with foil, and let the vegetables keep cooking.
  5. Discard the lemon slices, shred or slice the chicken, and garnish with fresh parsley before serving.

Notes

Chicken breasts dry out quickly in a slow cooker, so this recipe uses a shorter cook time than the others. Start checking the temperature at 3½ hours. Nutrition values are estimates per serving, calculated from the listed ingredients with standard USDA values. They will vary with brands and portion sizes.