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Easy Lemon Chicken for the Crockpot

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Moms Meet & Kiwi Magazine recently sent me a copy of their new cookbook, Allergy-Friendly Food for Families to review. I’m always on the lookout for fun, delicious new recipes so even though we are lucky enough not to have any food allergies, I was happy to take a look through their new cookbook.

Moms Meet & Kiwi Magazine recently sent me a copy of their new cookbook, Allergy-Friendly Food for Families to review. I’m always on the lookout for fun, delicious new recipes so even though we are lucky enough not to have any food allergies, I was happy to take a look through their new cookbook. And I found a lot of recipes I’d love to try, but their recipe for easy lemon chicken really sounded quite delightful. So, I gave it a whirl – but first, I turned it into a crockpot recipe and the chicken literally fell off the bone after my beloved crockpot slaved all day to make me effortless dinner! YUM!!Here’s the original recipe and my adaptions:

Easy Lemon Chicken for the Crockpot

Recipe Type: Main Dish
Author: Allergy Free Food for Families
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 4
Easy, one pot meal with a quick prep and few, simple ingredients!
  • 2 TBS oil
  • 2 cloves garlic, pressed through a garlic press
  • 2 tsp chopped fresh lemon thyme or regular thyme
  • 1 1/2 pounds chicken thighs (and or legs) ~ I used about 3 lbs of leg quarters
  • 1 pound new potatoes or baby Dutch yellow potatoes, halved ~ I used 1.5 pounds new tri-colored potatoes (purple, yellow, white)
  • 1 – 12 ounce baby baby carrots ~ I used 1 lb regular carrots, sliced to about the size of baby carrots
  • 1 lemon, cut into 4 wedges
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  1. Preheat oven to 425 degrees.
  2. Combine the oil, garlic, thyme in a small bowl.
  3. Place the chicken on one side of 9×13 baking dish. Place the potatoes, carrots, lemons on the other side.
  4. Drizzle the oil mixture over the chicken and veggies and toss well to coat.
  5. Turn chicken skin side up. Sprinkle with salt & pepper.
  6. Roast, uncovered, for 45-50 minutes, until the chicken’s internal temperature reaches 165 degrees, stirring the veggies and lemon wedges once or twice. Remove the veggies and lemon wedges if they are tender and golden-brown before the chicken is fully cooked.
  7. {Or, you can cook in a crockpot on low, 6-8 hours.}
  8. To serve, allow the lemon wedges to cool slightly, then squeeze them over the chicken and veggies.
ย Allergy-Friendly Food for Families includes 120 gluten-free, dairy-free, nut-free, egg-free, and soy-free recipes. Not all of the recipes are -free from everything – but the book is nicely organized by colored tabs on each page so it’s very easy to find what you’re looking for. For instance, the French Toast Kebabs have a gluten free option and are dairy, nut, and egg free. The book also has tips for fun ways to involve kids in the kitchen and gorgeous pictures I loved looking at. One of my favorite pages is called: “recycle your food! five ideas for leftovers!” Reducing food waste is one of my passions so I was thrilled to see these ideas for using up leftovers instead of throwing them in the trash.
SimplifyLiveLove is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

About Michelle

Michelle Marine is green living enthusiast and rural Iowa mom of four. An avid traveler, Michelle has lived on three different continents and has driven all four kids across the entire USA (by herself!). She loves sharing farm-to-table recipes, their family travel adventures, and gardening and homesteading tips on her popular lifestyle blog, SimplifyLiveLove.com.


  1. Michele says

    June 25, 2012 at 3:53 pm

    This sounds like a great cookbook. ๐Ÿ™‚

    I’m looking for more recipes without those allergens. Even though I’ve taken Kevin for treatment, he’s had occasional flareups so I am always looking for easy recipes that don’t include gluten, dairy or egg. Plus I’m eating paleo and many of these allergen-free recipes can be easily converted to paleo-friendly. ๐Ÿ™‚

  2. Patti Johnson says

    June 25, 2012 at 5:10 pm

    Sounds DELICIOUS! Can’t wait to try it in my crockpot! (Love crockpot recipes!) Thanks so much! ๐Ÿ™‚ <3

  3. Jaime says

    June 26, 2012 at 4:08 am

    We’re an interesting mix in my family. I’m vegetarian, my hubby is a full on carnivore. We also have a picky four year old and the one year old, who wants to eat everything, including her brother’s toys :). I’m finding it a little difficult to meet every person’s needs and would love some new, healthy recipe options.

  4. Bron says

    July 2, 2012 at 8:57 pm

    My husband avoids walnuts, and I avoid anything overly spicy (as much as I love it) because my breastfeeding babe doesn’t cope too well!

  5. Andrea says

    July 2, 2012 at 9:39 pm

    My oldest daughter has multiple allergies. It was difficult at first, but in the long run, it has made us all a lot healthier, and it has forced me to be a lot more creative in the kitchen. I would love to win this cookbook so that I can have some fresh recipes!

  6. Pary Moppins says

    July 3, 2012 at 7:37 am

    I collect cookbooks and entertain frequently. We have lots of friends whose children are on special diets due to allergies so this would be of great help. Thanks for the opportunity!

  7. Kristie D. says

    July 3, 2012 at 9:44 pm

    I think I’m allergic to some sort of preservative or something. I’m trying to figure it out myself but I don’t want to go through allergy testing. My tongue hurts and swells up. Not good. I thought maybe it was mango but I’m rethinking that. kristiedonelson(at)gmail(dot)com Thank you.

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