Easy Lemon Chicken for the crock pot

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!

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

Instructions

Preheat oven to 425 degrees.
Combine the oil, garlic, thyme in a small bowl.
Place the chicken on one side of 9×13 baking dish. Place the potatoes, carrots, lemons on the other side.
Drizzle the oil mixture over the chicken and veggies and toss well to coat.
Turn chicken skin side up. Sprinkle with salt & pepper.
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.
{Or, you can cook in a crockpot on low, 6-8 hours.}
To serve, allow the lemon wedges to cool slightly, then squeeze them over the chicken and veggies.

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.

Samantha K

Tuesday 3rd of July 2012

I'm allergic to raw tomatoes.

Kristie D.

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.

Susan Salerno

My daughter can't eat tomatoes

amy marantino

i have to avoid extra fluids, sodium, and potassium because of kidney failure

Nancy

I am trying to avoid white flour.