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One-Pot Chicken and Potatoes

by Deliciously Organic on September 5, 2013

One-Pot Chicken and Potatoes via DeliciouslyOrganic.net #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


Ingredients

  • 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

Instructions

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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{ 26 comments… read them below or add one }

Jolie September 5, 2013 at 6:46 am

Dumb question but my 20 year old crockpot just gave out…which one do you like? :)

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Deliciously Organic September 5, 2013 at 6:57 am

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: http://fave.co/1aSh1nb

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Megan September 5, 2013 at 7:43 am

This looks delicious! And thank you for the one-pot and crockpot meals! We are busy this fall, too, and the crockpot is crucial for having homemade meals every night.

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Holly September 5, 2013 at 7:52 am

So, this is an oven meal, not crockpot, right? I see crockpot mentioned in the comments, so I’m a bit confused!

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Deliciously Organic September 5, 2013 at 8:16 am

Yes, this is a one-pot oven meal. I mentioned in the post that I’ve been using the crock pot and other one-pot recipes since our schedule has gotten so busy.

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Jen September 5, 2013 at 7:58 am

Did you use bone-in, skin-on chicken breasts? Thanks for recipe!

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Deliciously Organic September 5, 2013 at 8:15 am

Yes, but because I was taking photos of it, I removed the bones and kept the skin on. Hope that helps!

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Christy September 5, 2013 at 8:22 am

This looks delicious! We have a busier than normal fall coming up and will be delivering a lot of meals to other families, so I’d LOVE to see more one-pot or crockpot meals!

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Deliciously Organic September 5, 2013 at 2:22 pm

I’ll be posting more in the coming weeks! :)

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Chrissie September 5, 2013 at 9:12 am

Instead of russet potatoes could you use sweet potatoes?

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Deliciously Organic September 5, 2013 at 10:01 am

I don’t think the sweet potatoes would pair well with the lemon and capers, so I don’t recommend it.

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Karen September 5, 2013 at 10:14 am

Wow, I love the looks of this recipe, I’m drooling! I have everything but the capers to make this for dinner tonight, do they add so much to the flavor that they would be missed?

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Karen September 5, 2013 at 1:29 pm

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!

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Deliciously Organic September 5, 2013 at 2:18 pm

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.

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Karen September 5, 2013 at 6:33 pm

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)

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Deliciously Organic September 6, 2013 at 6:33 am

Yay! I’m glad you liked it! I’ll have to try with Yukon next time. I love how creamy those potatoes are. :)

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Deliciously Organic September 5, 2013 at 2:17 pm

They will be missed, but it will still taste great. :)

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Kim September 5, 2013 at 10:19 am

Hi. I am not a great cook, just learning. I try to avoid white potatoes. Would this work with sweet potatoes instead of white?

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Deliciously Organic September 5, 2013 at 2:22 pm

I understand. White potatoes are a treat around our house. :) Because of the flavor profile, I don’t think sweet potatoes would do well in this recipe.

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Karen September 5, 2013 at 6:36 pm

I used Yukon Golds, a wonderful substitute, in my opinion. Creamy and delicious!

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Sarah in CA September 5, 2013 at 10:26 am

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.

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Deliciously Organic September 5, 2013 at 2:19 pm

You’re welcome! I’ll be posting many more one-pot and slow-cooker recipes soon!

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Erica Lea | Buttered Side Up September 6, 2013 at 8:17 am

I was sold at “one-pot.” Then I saw the capers. This looks amazing! I may have to give it a try if I can get my hands on some good-quality chicken pieces. :)

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Karen September 7, 2013 at 9:07 am

Hi Carrie, I served the leftover potatoes with poached eggs this morning for breakfast. Another HUGE hit. YUM!

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margaret September 7, 2013 at 11:42 am

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.

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Kelly @ The Nourishing Home October 22, 2013 at 10:15 pm

Putting this on next week’s meal plan. Shared it this evening on FB and it looks like everyone is SUPER excited about it. Hope it brings lots of new friends your way! Blessings to you! :)

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