Description
A flavorful and wholesome dish featuring tender chicken thighs marinated in lemon and herbs, cooked with fresh summer vegetables in a crockpot.
Ingredients
Scale
- 4 to 6 pieces of bone-in, skin-on chicken thighs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 medium zucchini, sliced into half-moons
- 2 bell peppers, sliced into strips (any color)
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
Instructions
- Pat the chicken thighs dry with paper towels and season with salt and pepper.
- In a small bowl, combine lemon juice, minced garlic, rosemary, thyme, and whisk in olive oil.
- Marinate the chicken in the lemon herb mixture for at least 30 minutes.
- Prepare the summer vegetables by combining zucchini, bell peppers, and cherry tomatoes in a bowl, drizzling with olive oil, and seasoning.
- Layer the marinated chicken in the crockpot and top with the prepared vegetables.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken is tender and vegetables are soft.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For freezing, place in a freezer-safe container for up to 3 months.
- Consider marinating the chicken for a few hours for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Lemon Herb Chicken, Crockpot Chicken, Summer Vegetables, Easy Dinner