Rosemary Chicken for Crock Pot or Dutch Oven
Infuse your kitchen with the warm, inviting aroma of "Rosemary Chicken for Crock Pot or Dutch Oven" – the epitome of effortless elegance in a one-pot meal. This recipe combines tender, golden-seared chicken thighs with earthy rosemary, zesty lemon slices, and a medley of hearty vegetables like baby potatoes, carrots, and onions. Cooked low and slow in either a Crock Pot or Dutch Oven, this dish achieves deep, savory flavors with minimal effort. A splash of white wine (optional) elevates the meal, while the combination of chicken broth and aromatics creates a luscious, flavorful base. Perfectly cozy and versatile, this dish is an ideal choice for a comforting weeknight dinner or an impressive addition to your weekend table. Serve it straight from the pot for a rustic yet refined dining experience!
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Ingredients
- 6 pieces chicken thighs (bone-in, skin-on preferred)
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 3 sprigs fresh rosemary sprigs
- 1 piece lemon, sliced into rounds
- 1 cup chicken broth
- 0.5 cup white wine (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large onion, sliced
- 3 large carrots, peeled and chopped
- 1.5 pounds baby potatoes, halved
Directions
Step 1
Season the chicken thighs with salt and black pepper on both sides.
Step 2
In a large skillet, heat olive oil over medium-high heat. Sear the chicken thighs skin-side down for 3 to 4 minutes until golden brown. Flip and sear the other side for 2 minutes. Transfer the chicken to a plate.
Step 3
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Remove from heat.
Step 4
Layer the sliced onions, carrots, and baby potatoes in the bottom of the Crock Pot or Dutch Oven.
Step 5
Place the seared chicken thighs on top of the vegetables.
Step 6
Add the lemon slices and rosemary sprigs over the chicken.
Step 7
Pour the chicken broth and white wine (if using) over the chicken and vegetables.
Step 8
Cover and cook on low heat in the Crock Pot for 6 to 8 hours, or in the Dutch Oven at 300°F (150°C) for 4 hours, until the chicken is tender and the vegetables are cooked through.
Step 9
Serve hot, garnished with extra rosemary or lemon slices if desired.
Nutrition Facts
| Serving size | (2171.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2475.3 |
| Total Fat 122.6g | 0% |
| Saturated Fat 30.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 564mg | 0% |
| Sodium 3621.4mg | 0% |
| Total Carbohydrate 174.5g | 0% |
| Dietary Fiber 27.3g | 0% |
| Total Sugars 27.8g | |
| Protein 144.6g | 0% |
| Vitamin D 78IU | 0% |
| Calcium 323.9mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 5673.4mg | 0% |
Source of Calories