4 bone-in chicken thighs, (681g) about 1 to 1 1/2 pounds
1 teaspoon kosher salt, (7g) plus more for seasoning
1/4 teaspoon black pepper, plus more for seasoning
2 tablespoons olive oil, (15ml)
1 cup red onion, (120g) 1-inch dice
11/2 cups carrots, (230g) 1-inch pieces
1 pound baby red potatoes, (454g) cut in half
1 ear corn, cut into 4 pieces
2 tablespoons roughly chopped garlic, (20g)
1 1/4 cup unsalted chicken stock, (300ml)
3 tablespoons all-purpose flour, (26g)
1 tablespoon lemon juice, plus 4 wedges for serving
4 sprigs thyme
2 sprigs rosemary
1. Trim excess skin and fat from the chicken thighs. Season both sides of chicken with salt and pepper. Heat a large sauté pan over medium-high heat, once hot add 2 tablespoons olive oil. Add chicken skin side down to the hot oil, cook until skin is golden in color, 5 minutes. Flip chicken and cook 2 minutes, transfer to a clean plate. Add onion, carrot, potatoes, corn, and garlic to slow cooker.
2. In a medium-sized bowl whisk together 1 teaspoon salt, 1/2 teaspoon pepper, chicken stock, flour, and lemon juice, add to slow cooker. Add chicken, thyme, and rosemary to slow cooker. Cover and cook 2 to 4 hours on high setting or 4 to 6 hours on low setting, until the chicken is cooked through and potatoes are tender. Transfer chicken and vegetables to serving plates.
3. Pour cooking liquid through a strainer if desired, whisk to combine and season as desired.
4. Serve sauce and lemon wedges with the chicken dinner.