My family loves this lemon garlic chicken recipe. Thankfully, because it’s one of my go-to’s on a busy day, easy is in the name for a reason! I usually throw this in the crockpot, but you can bake it in a dutch oven if that’s what you prefer. The savory juices provide a delicious topping for rice or potatoes.
Simple and flexible are two things my life revolves around, and this recipe is just that. Make it with whatever you have handy, a whole bird, chicken breasts, or legs like I did here. Be sure to save the bones for broth later!
Eating seasonally comes naturally with living on a farm. Currently the end of winter is drawing near (hallelujah!), which means our pantry supplies are starting to dwindle. This recipe calls for just a hand full of ingredients that I almost never run out of.
Homesteaders, you know what I’m talking about here, but for those of you who’ve only had chicken from the supermarket, you are missing out. While this recipe will work perfectly fine with whatever chicken you have access to, the flavor of homegrown chicken is unlike any other. If at all possible, I highly encourage you to find a local farmer raising pastured poultry. Even better, grow your own! Chickens are the absolute easiest animal to learn how to care for. Read more about raising chickens in my free e-book.
Speaking of dwindling pantry supplies, this was the very last of our homegrown chicken harvested in the fall. We. savored. every. bite. And true to our “eat what we grow” fashion, it’ll be months before we taste this juicy, savory dish again.
Tips for making lemon garlic chicken:
- Sear the chicken to lock in moisture and boost to the flavor profile.
- Adding olive oil to the butter helps prevent the butter from smoking if the temperature gets too high, since it has a lower smoke point.
- Cast iron skillets provide the best sear, be sure to preheat it well to prevent sticking. It should sizzle as soon as the chicken touches the pan.
- If you can’t grow it yourself, support a local farmer! By doing so, you are directly feeding a family, not funding a corporation.
- Freshly ground oregano provides a stronger flavor, but I also use already ground and it works just fine.
- Homemade chicken bone broth adds nutrients and depth to the dish.
How do i know when the chicken is done?
Chicken is fully cooked when the internal temperature reaches 165 degrees Fahrenheit, but I rarely use a thermometer in my kitchen. When the chicken is falling off the bone, that’s good enough for me!
How do you sear chicken?
Start with a good pan. I’m a big fan of cast iron, this is my favorite skillet for searing. Stainless steel works great too if that’s what you have already. The pan should have enough room so that the chicken isn’t overcrowded, and leave it uncovered, allowing the juices to evaporate quickly. Otherwise, you’ll end up simmering your chicken instead of searing it.
Preheating your skillet is pretty important for a good sear and it also helps prevent sticking. You want the chicken to sizzle the second it hits the pan.
Also, don’t move the chicken around a whole bunch, just put it in the pan, wait 3-5 minutes, flip, and repeat.
tools you may need
- Cast iron skillet
- Dutch Oven
- Mortar & Pestel if you plan to freshly grind herbs- I got mine from Azure Standard but you can also find them on Amazon.
How to make lemon garlic chicken
- In a bowl, mix oregano, salt, and pepper. Rub the mixture into chicken.
- Melt butter and olive oil in a skillet over medium heat.
- Sear the chicken in the butter and olive oil for 3-5 minutes on each side.
- Place in slow cooker.
- In the same skillet, mix the broth, lemon juice, and garlic.
- Bring mixture to a boil.
- Pour over the chicken in the slow cooker.
- Cover, cook on low for 6 hours, high for 3 hours or until internal temperature is 165 degrees Fahrenheit.
- Optional- add freshly chopped parsley 15-30 minutes before the end of cook time.
If you try this recipe, please rate it and share in the comments below how you made it your own! Feel free to pin it or tag me on Instagram @prairierosefarmstead.
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 pounds chicken
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup chicken bone broth
- 6 tablespoons lemon juice
- 5 cloves of garlic, minced
- 2 teaspoons fresh parsley, chopped (optional)
In a bowl, mix oregano, salt, and pepper, rub the mixture into the chicken. Next, melt the butter and olive oil in a skillet over medium to high heat. Once your skillet is hot, sear the chicken in the butter and olive oil for 3-5 minutes on each side, until it's nicely golden brown. Place the seared chicken in a slow cooker.
In the same skillet, mix the broth, lemon juice, and garlic, whisking until the mixture comes to a boil, then carefully pour it over the chicken in the slow cooker.
Cover and cook on low for 6 hours or high for 3 hours, until internal temperature is 165 degrees Fahrenheit. I like to check the chicken with a fork, if it pulls apart easily it's ready. An optional step is adding freshly chopped parsley 15-30 minutes before the end of cook time.
You could easily cook this in a dutch oven if you don't have a slow cooker. I would cook the chicken at 225 degrees Fahrenheit, checking it at the 2-hour mark to see how things are progressing and adjust the temperature or cook time from there.
This recipe is extremely versatile and works well with whatever chicken you have on hand, whether it be a whole bird, chicken breasts, or legs, like I used here.
When using bone-in chicken this recipe will make just the right amount for my husband, myself and our two toddlers. For larger families you would need to double this recipe and use a larger slow cooker.