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Greek Chicken & Vegetables Slow Cooker by


4 Bone in, skin on chicken breast
2 lbs potatoes, each cut into 6 pieces
12 oz bag of baby carrots
3 onions, quartered
For the marinade
8-10 cloves garlic, minced
juice of 3 lemons
3 Tbsp fresh rosemary or 1 Tbsp dried
3 Tbsp fresh oregano or 1 Tbsp dried
2 tsp salt
1/4 tsp black pepper
1 cup olive oil


Place chicken, potatoes, onions and carrots in a gallon size freezer bag. Make marinade and pour over chicken and vegetables. Place bag inside a large bowl in the fridge to marinade overnight. Turn the bag over at least once halfway through to redistribute the marinade. When ready to roast, place the vegetables in the bottom of a large roasting pan. Put the chicken on top, skin side up. Pour the marinade over the chicken and vegetables. Roast for 1 hour at 350 degrees. Stir the vegetables underneath the chicken then cook for 45 minutes to 1 hour longer, or until chicken is done and potatoes are tender. Serve chicken and vegetables topped with pan juices. (I usually need to add a little extra salt to the potatoes when I serve it!) Enjoy!

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