Recipe Background
This Easy Sunday Dinner pairs rosemary chicken with buttery veggies, perfect for leisurely afternoons.
The aroma of rosemary always takes me back to the first Sunday after adopting our scruffy rescue pup, Bailey. That day felt like the start of a new chapter, so I wanted something hearty yet unfussy—a meal that would allow plenty of time for puppy snuggles and new tricks. I had two pounds of chicken thighs lounging in the fridge, practically begging to be transformed into something special. A quick glance in the pantry unearthed baby potatoes and dried Italian seasoning, and I knew exactly where this was headed.
I remember Bailey watching me intensely as I seasoned the chicken, his little nose twitching with each sprinkle of salt and pepper. The secret to perfect crispy skin is all in the sear—I let them sizzle skin-side down in olive oil, while I tossed the potatoes, carrots, and diced onions in melted butter. My trick is to always sear the chicken in advance, which not only enhances flavor but also keeps the skin delightfully crispy. Then, everything found its way into the slow cooker, layered carefully with fresh rosemary sprigs to infuse the whole dish with earthy depth.
As the hours passed, I focused on teaching Bailey to sit, a skill he mastered by the time the slow cooker chimed ready. We celebrated his achievement and our first Sunday together with this simple yet satisfying dinner. The tenderness of the chicken balanced perfectly with the richness of the butter-coated veggies, a dish now firmly plant-rooted in our family tradition. This easy-going meal leaves plenty of room for life's other joys, whether you're welcoming a new furry friend or simply spending an unhurried afternoon with loved ones.
Ingredients
- 1 tablespoon olive oil
- 2 pounds chicken thighs skin-on and bone-in
- salt to taste
- pepper to taste
- 1 1/2 pounds baby potatoes halved
- 3 medium carrots chopped into 1-inch-wide pieces
- 1/4 cup onion diced
- 1 1/2 teaspoons Italian seasoning
- 2 tablespoons butter melted
- 2 sprigs fresh rosemary or 1/2 teaspoon dried
- 1 cup chicken stock
Directions
- In a large pan over medium heat, add the olive oil.
- Season the chicken thighs with the salt and the pepper.
- Add the seasoned chicken thighs, skin-side down, to the oil and sear until they are browned on all sides, about 3-5 minutes.
- In a bowl, add the potatoes, the carrots, the onions, the Italian seasoning, the melted butter, the salt, and the pepper and toss to coat.
- In the bottom of a 6-quart slow cooker, add the potato mixture and top with the rosemary sprigs and the seared chicken thighs.
- Pour the chicken stock into the slow cooker.
- Place the lid on the slow cooker and cook the chicken mixture until the meat reaches an internal temperature of 165 degrees F and the vegetables are tender, on high heat for 4 hours or low heat for 7-8 hours.
- Serve the chicken dinner garnished with the rosemary sprigs from the slow cooker.
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