Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

One-Pot Chicken and Potatoes

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 Chicken and Potatoes

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.

One-Pot Chicken and Potatoes

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 

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. Photo Credit: Becky Winkler

10 minPrep Time

40 minCook Time

50 minTotal Time

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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

  1. 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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Photo Credit: Becky Winkler

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32 Comments

    • 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: http://fave.co/1aSh1nb
      Reply to this comment

    • 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!
      Reply to this comment

      • 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.
        Reply to this comment

        • 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)
          Reply to this comment

  9. 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.
    Reply to this comment

  12. 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.
    Reply to this comment

  15. Pam

    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!
    Reply to this comment

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