So....I am kind of a freak about lemons. Like...I go through 3-4 lbs. each week! Haha...that sounds funny to actually admit how much it is. I use them in everything...squeeze them in my water and my green tea, use them in dressings and even in my cleaning liquids. I LOVE lemon...I admit it.
I LOVE the fresh, crisp flavor they add to recipes. The give a plain old herbed chicken a lovely zing! With zero work! This is so dang easy you have no possible excuses! Pairs great with everything! Roasted veggies on the side or even over a big green salad with a lemon vinaigrette, heehee...
What you need...
about 3 lbs. of chicken, this is great with a whole cut up chicken, leg quarters; whatever, but here I used thighs
2 lemons, washed and sliced
large handful parsley, roughly chopped
small handful thyme sprigs, washed
salt and pepper
Place the chicken into the crockpot. Generously salt and pepper. Lay lemon slices around on top, sprinkle with parsley. Tie the thyme together with kitchen twine. Turn to high heat for 4 hours.
Remove from crockpot and transfer to an oven safe dish. Preheat oven to 400F. Place chicken on top rack and bake for 20 minutes, just long enough to give the skin that nice golden crispiness. Serve!
(the cauliflower I broke apart, tossed with olive oil and roasted, then added spinach and tossed to wilt)
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| Add chicken crock pot, top with lemons... |
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| Generously salt & pepper, sprinkle with parsley and top with bound thyme, cook on high heat for 4 hours... |
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| Viola! |
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| I like mine along side a fat-daddy salad tossed with oil/vinegar/lemon juice! |
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| The hubs like his with roasted cauliflower and spinach! |
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