One-Pot Chicken and Potatoes

One-Pot Chicken and Potatoes via #grainfree Lately, I’ve relied on a lot of one-pot meals. We have new, hectic school schedules even as I finish the manuscript and photography for my second cookbook. Our crock pot now stays permanently on the countertop and I fill it with beans and sausage, chickens, roasts and vegetables. This one-pot chicken caught my attention in an old Donna Hay magazine, so I put all the ingredients in a pot and put it in the oven. I was truly amazed at the deeply flavorful results! We loved the bright lemon flavor, salty capers, crisp chicken and creamy potatoes. Thanks to an old issue of a beautiful magazine, I now have another go-to option for a busy week night! What’s your favorite one-pot or crock pot meal? Please share links!

One-Pot Chicken and Potatoes

Serving Size: Serves 4

One-Pot Chicken and Potatoes

You can make this dish with thighs, breasts or drumsticks - whichever you prefer. Remember, it’s best to purchase a pastured chicken if possible as the nutrient content is much greater than their conventional counterparts. 
Adapted from Donna Hay


  • 3 tablespoons ghee (click here for an easy homemade recipe)
Celtic sea salt and freshly ground black pepper
  • 8 pieces chicken with skin attached
  • 4 russet (baking) potatoes, sliced into 1/4” slices
1/4 cup capers, drained
  • 5 cloves garlic
  • 1 bunch fresh oregano
  • 1 teaspoon Celtic sea salt
  • 1/2 cup dry white wine (you can substitute with chicken stock)
  • 3/4 cup chicken stock
  • Juice of 1 lemon


Preheat oven to 400ºF and adjust rack to middle position. Heat dutch oven (or a large oven-proof pot) over medium high heat for 2 minutes. Melt ghee in pot and swirl to coat. Season chicken breasts with sea salt and black pepper. Place chicken, skin-side down in the pot and cook until the bottom is golden brown, about 3-5 minutes (the ghee should sizzle when you add the chicken). Using a pair of tongs, remove chicken from the pot and place on a plate (the chicken will not be fully cooked at this point). Place potatoes, capers, garlic, oregano, sea salt, wine and stock in the dutch oven. Scape any brown bits free from the bottom of the pot (these are full of flavor!). Place chicken on top of potato mixture, put lid on pot and place in the oven. Bake for 10 minutes, remove lid and bake for an additional 20 minutes. Remove from the oven, spritz with lemon juice and serve.

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    • Deliciously Organic

      Not a dumb question at all! :) I purchased the KitchenAid 6 quart last year and love it. I went ahead and got a large one so I could fit large quantities inside (it actually holds two 4-pound chickens!). It has a removable ceramic bowl that makes for easy cleaning. Here’s a link:

    • Karen

      So, now it’s 84 degrees inside my house and the temp outside (90) is still going up, ugh! I’m not use to this weather in So Cal. Anyway, do you think I could bake the whole dish in the dutch oven on the stove? I don’t want to turn on the oven. Thanks!

      • Deliciously Organic

        It’s 90 here with 75% humidity, so I’m with you. :) I haven’t tried it all on the stove, but you could turn the stove down to low and let it simmer. I’d watch the liquid and add more stock if needed.

        • Karen

          Well, this recipe was a HOME RUN! Even with the temps in the high 80’s I ended up cooking it in the oven, I will probably regret that later when we try to sleep (no AC, ugh). But, it was definitely worth it. I made it exactly according to the recipe. To those who like to tweak recipes, there is absolutely no reason to change a thing. I even went to the store and bought the capers, I wanted exactly what I was looking at in the picture. Simply AMAZING! Now that I think about it, I used Yukon gold potatoes, my fav. :o)

  1. Sarah in CA

    Oh thank you! We start up Youth Symphony in a few weeks and with homeschooling high school kids. These recipes couldn’t have come at a better time. I have a Black and Decker slow cooker that is a rectangular metal “bowl”. I have been using the same model from B&D since childhood. I can brown on the stove top and then set it on the base and leave it be. I look forward to more slow cooker recipes.

  2. margaret

    Thank you for a great recipe! I love Donna Hay’s cookbooks. I just returned from Australia and they are so far ahead of the USA in gluten free offerings in restaurants. I had this magnificent orange cake served several times. You would love it.

  3. Valerie

    I’de like to try this. But do I really have to use ghee? Is there an oil I could sub? I’ve never made it or used it; I can see it’s not difficult, but it’s just another (very long) step.

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