Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp onion powder
  • 10 large garlic cloves, smashed
  • 1 large yellow onion, thickly sliced
  • 2 sprigs fresh rosemary
  • 1/2 cup low-sodium chicken bone broth
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh parsley, chopped
  • 1/2 lemon, juiced

Instructions:

  1. Prep the aromatics. Thickly slice the yellow onion and smash the 10 garlic cloves with the flat side of a knife.
  2. Dry the protein. Use paper towels to pat the 2 lbs of chicken thighs until the skin is completely dry.
  3. Apply the rub. Mix the paprika, oregano, thyme, salt, pepper, and onion powder in a small bowl, then coat the chicken on all sides.
  4. Sizzle the skin. Heat 1 tbsp of olive oil in a skillet over medium high heat. Place chicken skin side down for 5 minutes until the skin is golden and crispy.
  5. Build the base. Place the sliced onions in the bottom of the slow cooker and pour in the 1/2 cup of bone broth.
  6. Layer the flavors. Nestle the seared chicken on top of the onions, then scatter the smashed garlic and rosemary sprigs around the meat.
  7. The slow simmer. Cover and cook on low for 4 hours until the meat registers 165°F and pulls away from the bone.
  8. The first aroma checkpoint. Around the 2 hour mark, you should notice a woodsy, pine like scent from the rosemary mingling with the savory chicken fat.
  9. The final touch. Remove the chicken and rosemary sprigs. Stir in the lemon juice and fresh parsley into the juices.
  10. The bright finish. Pour the velvety garlic sauce over the chicken just before serving. You will smell the sharp citrus pop against the heavy herbs.