Lemon Garlic Butter Chicken Thighs

Lemon Garlic Butter Chicken Thighs

Sear Temp 450°F
Cook Time 2-3 hrs
Servings 8–12
Cook Temp 300°F

Ingredients

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Chef's Tip
Ingredient amounts are for reference only and are based on a 24-Qt capacity. Adjust quantities and cooking liquid as needed based on serving size.

Directions

Preheat

Put the lid on. Set to 450°F. Preheat for 25 minutes.

Sear the chicken

Season chicken thighs all over with salt and pepper. Add oil to the insert pan. Sear skin-side down — lid off, at 450°F — in batches, until golden, about 4–5 minutes per side. Don't crowd the pan. Move seared thighs to the sides as you go. Discard excess oil.

Make garlic butter sauce

Add butter and garlic directly to the insert pan. Cook at 450°F, lid off, stirring occasionally, until butter is melted and garlic is golden, about 2–3 minutes. Pour in broth and lemon juice. Stir to combine.

Layer and season

Spread potatoes across the bottom of the pan. Arrange chicken thighs on top, skin-side up. Lay lemon slices over the chicken. Sprinkle with paprika and red pepper flakes. Tuck in thyme and oregano sprigs. Put the lid on. Turn down to 300°F.

Slow cook

Cook at 300°F for 2-3 hours. Don't lift the lid. Done when the chicken is cooked through and the potatoes are tender.

Serve

Sprinkle with parsley. Spoon the sauce from the pan over the chicken and potatoes. Serve straight from the insert pan.

Made with SUNVIVI Roaster

Made with SUNVIVI Roaster

Make this recipe effortlessly in the SUNVIVI Roaster for tender, fall-apart results every time.

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