Last Updated on March 2, 2026 by Deliciously Organic Editor
If you are looking for a great weeknight dinner idea then you can’t go wrong with this One-Pot Chicken and Potatoes recipe!
One-pot meals are always helpful to get a nutrient-dense meal on the table without much fuss. This recipe is a spin on a classic with the addition of bright lemon flavor and salty capers.
Here are some more reader favorite one-pot and slow-cooker recipes:
Bacon, Potato and Broccoli Frittata
Slow-Cooker Pepper Steak
Tortilla Soup
Roast Chicken and Vegetables
Sausage Hash with Carrots
6-Ingredient Slow-Cooker Pot Roast
White Beans and Sausage in the Crock Pot
Butternut Squash, Coconut and Carrot Soup
Slow Cooker Pork Stew
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.
Photo Credit: Becky Winkler
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
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.
Photo Credit: Becky Winkler
Dumb question but my 20 year old crockpot just gave out…which one do you like? 🙂
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
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.
So, this is an oven meal, not crockpot, right? I see crockpot mentioned in the comments, so I’m a bit confused!
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.
Did you use bone-in, skin-on chicken breasts? Thanks for recipe!
Yes, but because I was taking photos of it, I removed the bones and kept the skin on. Hope that helps!
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!
I’ll be posting more in the coming weeks! 🙂
Instead of russet potatoes could you use sweet potatoes?
I don’t think the sweet potatoes would pair well with the lemon and capers, so I don’t recommend it.
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?
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!
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.
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)
Yay! I’m glad you liked it! I’ll have to try with Yukon next time. I love how creamy those potatoes are. 🙂
Just tried this on my stove tonight! It was 90+ here, and I was not about to turn that oven on. It worked brilliantly! Thank you for the great recipe!!!
They will be missed, but it will still taste great. 🙂
Hi. I am not a great cook, just learning. I try to avoid white potatoes. Would this work with sweet potatoes instead of white?
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.
I used Yukon Golds, a wonderful substitute, in my opinion. Creamy and delicious!
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.
You’re welcome! I’ll be posting many more one-pot and slow-cooker recipes soon!
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. 🙂
Hi Carrie, I served the leftover potatoes with poached eggs this morning for breakfast. Another HUGE hit. YUM!
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.
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! 🙂
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.
You could either purchase ghee at the grocery store, or use another fat that can withstand higher heats such as lard, tallow, duck fat or palm shortening.
This may sound crazy, but I still DO NOT own a dutch oven (one that can go from stove to oven, right?) Which one do you use that would work for this, and other, recipes you share? This recipe looks so good, I’d love to try it!
Here are a few good ones at different price points: https://amzn.to/2NqfQDM, https://amzn.to/2QMVerf, https://amzn.to/35KjOxe
I made this the other night and it was delicious and really pretty simple to put together. The most time consuming part is prepping the chicken. Thank you