With the extra benefit of filling the home with a mouthwatering aroma all day, these baked apples in the slow cooker create a lovely autumnal dessert.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 15 |
| Yield: | 15 servings |
Ingredients
- 15 chicken thighs
- 8 large potatoes, peeled and quartered
- 1 cup vegetable oil, or as needed
- ½ cup wine vinegar
- 5 lemons, juiced
- 10 cloves crushed garlic
- 2 tablespoons dried oregano
- 2 tablespoons dried parsley
- 1 onion, minced
- salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange the chicken pieces in a 10×15-inch enameled roasting pan. In a large skillet over medium high heat, fry the potatoes in 1/2-inch-deep oil until golden brown, then put them in the pan with the chicken.
- Combine the vinegar, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the 1/2 cup reserved frying oil and pour this mixture over the chicken and potatoes.
- Bake in the preheated oven for 1 1/4 hours, basting the chicken and potatoes with the sauce mixture. Let rest for 5 minutes and serve hot.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 4 g |
| Protein | 19 g |
| Saturated Fat | 2 g |
| Sodium | 64 mg |
| Sugars | 3 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
This is quite good. I par-boiled my potatoes instead of frying them. This creates a delicious meal with simple ingredients. Thank you for the recipe.
I used chicken breasts and baked it for 30 minutes. I think if I eliminated the vinegar, I would have liked it better.
We really enjoyed this recipe! The chicken with the potatoes and lemon rivaled the dish one of our restaurants serve. I chose to use chicken thighs for this recipe. I didn’t fry my potatoes first. I seasoned them and tossed them in some of the oil and baked them with the chicken. They were still crispy, but without all of that grease. I also used white wine in place of the wine vinegar because its what I had on hand. Everything came together quickly and easily, making it look like I had spend much longer preparing this delicious meal. I served it with sauteed broccoli and steamed carrots. I ate it again today for a nice lunch. Great leftovers!! This might just be my new favorite chicken dish! This is a dish I will be making many more times.
As written the recipe is too tart. It’s all lemon and vinegar. I ended up having to remove the sauce after cooking to add water and drizzel honey. I would recommend a tablespoon of honey in the original mix. Also broil for a crisp edge, turning once golden brown, don’t bake.
Juicy and delicious. I read some reviews and tweaked it a little bit. I cooked the potato and then added the onions in the pan. Did use a little bit of olive oil when making the potato. Added some Italian seasoning. I really enjoyed it. Will make it again.
This a delicious dish that has been a real crowd pleaser. The richness of the garlic really complements the chicken and the potatoes. I have also substituted breasts for the thighs, and that works well too, although the flavor is a bit more subtle.
this was really good! I adjusted the servings to 10 and used chicken breasts and added a little butter and olive oil instead of the frying oil. I followed the recipe as written besides that. Next time I will add zucchini and artichokes. i will also serve it with a little pasta because there is some sauce that is very tasty to go with it.
Uninspiring. Too much potato. Had to add broccoli an cheese to make it tolerable.
I made it to the recipe my family really liked it. Great flavor.
Turned out WAY too strong and the chicken dried out.
I made this without potatoes and it turned out beautifully. The lemon vinegar sauce comes together so nicely. Topped with fresh parsley, and served with simple parmesan pasta on the side. For boneless, skinless chicken thighs: I did a pan-sear on both sides first, then cooked in the oven at 350 for 25 minutes, then let it rest for about 10 minutes before cutting into.
I was browsing for a new chicken dish…well- this is now going to be a weekly dinner. It was delicious. I substituted the vinegar with balsamic- and followed the rest of the recipe. We loved it.
Cut this in half for my husband and I. It was good but will cut lemon down again because it was still too much lemon.
I made this essentially as directed, using skinnless, boneless chicken breasts. The whole family ate it, but they all said that there was something not quite right about the flavors. I may try it again and make some changes.
6 large thighs in a 9×13 pan was crowded enough with the potatoes. I first put down a layer of green beans and this was a wonderful addition. It was all very tasty with the juices poured over the top of everything!!
Made this for my family (including my 11 and 13 year old boys) and we all LOVED it. I used boneless/skinless thighs and red potatoes and went right by the recipe since it was my first time making. It smelled delicious cooking and taste did not disappoint. I served it with garlic breadsticks and a giant Caesar salad as well as a mixed green salad with balsamic (couldn’t decide) and some roasted asparagus on the side. Yum!!!!!
Omgoodness awesome I put a little marinera sauce on the side to dip in. Fabulous
Very yummy! It didn’t say if its baked covered or not. turned out a little burnt next time I will cover it while baking. very flavorful.
Wonderful. Followed suggestion of seasoning as Browning.
The only changes I made to this (out of necessity) were substituting thighs for breasts, used squeezed lemon with bottled lemon juice and using garlic salt instead of minced garlic. Even with both of these changes, this recipe was a HUGE hit with my family! Will definitely be making it again and will add it to my FAVS folder. (I only used half of the chicken suggested but did not half the sauce which turned out to be a very good idea since my family was sopping it up. Literally….they were scraping it onto their plates with the chicken and potatoes.)
Fantastic! We wanted an Italian YOWZA meal tonight and this delivered. I added in large slices of I onions and a tad of white wine (it was really Japanese sake but we’re all friends) but other than that, it was not touched. Excellent recipe which I shall be recommending time and again!