One Pot Chicken and Potatoes

– Hey, guys, today I’m gonna
share with you my recipe for a one pot chicken and potatoes. I love this recipe because it makes for a great Sunday night dinner, especially if any of you are
dealing with picky palates, because who doesn’t like chicken and potatoes, right? (laughs) It’s a great comfort meal as we’re heading into the fall months, and it comes together
pretty quickly and easily. Let me show you how to make it. One tip, before you
set out on this recipe, it’s really helpful to have
all of your ingredients measured out and ready to go. I mean, that’s probably
good advice for any recipe, but with this recipe, because everything goes pretty quickly, you will thank me later (laughs) if everything’s all premeasured. And I even like to premeasure
out the sauce ingredients. So what I’ll do is I’ll measure
the cup of chicken broth in a big Pyrex pitcher. 1/4 cup of a dry white wine
like Chardonnay would be great. Now, if you don’t drink, you
could just add 1/4 cup more of the chicken broth. That would be fine. Two teaspoons of Dijon mustard and a teaspoon of Worcestershire sauce. And you can whisk that all up, and now your sauce is ready to go. And you will be happy
when it comes time to add that you don’t have to
measure out all that. And then for our chicken,
we are gonna be working with bone-in, skin-on chicken thighs. And I really love this cut of meat because I find that it’s
the most flavorful part of the chicken, to be honest. And also, any time that
you’re slow roasting chicken for a long amount of time,
because we do wanna cook this for at least 40 minutes,
that’s what it’s gonna take to cook the potatoes,
but if we use white meat, it would be so dried out by
the time the potatoes were done that it wouldn’t be so tasty. So that’s why I’m using
the chicken thighs. And then in a small bowl, I
like to mix in all the seasoning that we’re going to
flavor the chicken with. So you can add some salt, some pepper, and herbes de Provence
and just whisk that up. And really it’s to taste, so however much you
like, go ahead and add. And then we wanna heat a
tablespoon of olive oil in the bottom of the pot. And then once it’s hot, you wanna place those chicken
thighs in skin side down and cook them in batches. So you don’t wanna overcrowd them. So if they don’t all fit in
your pan, just do it in stages. And then you can flip once the skin is nice and golden brown. Then once all your
chicken has been seared, you can transfer them to a clean plate. And then we’re just gonna
quickly cook our potatoes to give them a head start. So I’m gonna be using 12 ounces
of the Dutch baby potatoes, and these are the smaller
variety of Dutch babies. Sometimes they’re called teensy potatoes. Also, because they’re smaller, they will cook at the
same rate as the chicken so everything will be
done at the same time. So I like to cut them in half and then place them in the pan where you’ll have all of that chicken fat that is now in the bottom of your pan. There’s great flavor in that, and it’ll caramelize our potatoes and turn them golden brown. And after a few minutes, you’ll see they’ll look really beautiful. They’ll have some great color on them. And you can scoop them out
and put them in a bowl. And then we’re gonna keep that
chicken fat at the bottom, because this is gonna become
the basis of our sauce. So you’re gonna add two
tablespoons of flour and whisk that together. And then once you’ve
got that paste forming, cook it for about a minute just to kind of cook that
flour flavor out of it. And then you slowly wanna add your sauce. See, and aren’t you happy that
you had this all premeasured? (laughs) ‘Cause it’s really easy now. And then you wanna just keep whisking and keep this on a pretty high flame until you start to see it
boiling around the edges, because you need a pretty high
heat to activate that flour, which is then going to thicken your sauce. And I would even take
it a little bit further than the thickness you want, ’cause once we put our chicken in there and it sits in the oven for 40 minutes, the chicken will start
to release its juices and thin out the sauce a bit. So it’s good to kinda take
it maybe a little bit thicker than you’d like it,
because it will thin out once it starts to roast. And then the final step is to add two cloves of minced garlic and anywhere from four to
five sprigs of fresh thyme. And then this is going to
create a beautiful sauce for our chicken. Then we’re going to add
back in our potatoes, and you can just create
a nice little layer of them on the bottom there. And then you’re gonna
place your chicken on top. And I don’t like to put any sauce on the chicken at this point, because I do like that chicken skin to remain nice and crispy. So they can just rest on top like that. And then you’re gonna cover and place in a 325 degree
oven for 40 minutes. And then once it’s done,
you can remove the lid. And then moments before serving, I like to spoon a little bit
of the sauce over the chicken. And then you can portion
out about two pieces of chicken per person. Put some of those potatoes on the side. I’m a big fan of Sunday night dinners, because I find that it
really resets the family for a great week ahead. Even if you’re only
cooking one time a week, make it on Sunday when everybody’s a
little bit more relaxed, can sit down at the table and really enjoy each other’s company. All right, you guys, I will
see you back here next time. Until then, bye.

90 thoughts on “One Pot Chicken and Potatoes

  1. Hi, Beth. Your chicken and taters look so pretty, and you look so cute and adorable with a ponytail. What's your honest opinion on Yukon gold taters? Have a good day, Beth. Take care of yourself, sweetie. I can't wait to see you make Pomegranate Cheesecake, but it's going to be no- bake. <3

  2. This looks intriguing may have to try this although we're not big on roast chicken in our house. What type of patotos are those we don't have those in the UK (that I know if anyway) so would a waxy type potato cut into wedges work as a good substitute? x

  3. hey Beth! I've been on a veggie kick lately and I was hoping to see some more vegetarian or vegan recipes soon? I don't mind if its frozen veggies or fresh; as long as I can make it in large quantities for meal prep :3 I'm kinda of getting tired of beans and sweet potatoes haha….

  4. I have a story. I’m planning to graduate high school as a sophomore, so I currently have over 30 assignments. I should be working on them. Instead, I’m watching this 🤷‍♀️

  5. This is so amazing I learned so much from you thank you so very much for all these amazing recipes I can not wait for all of the fall recipes I am so very excited 😊😁

  6. Haha. Funny I just made chicken and potatoes yesterday for my family. I feel as if I should've made some rice to go with it. Definitely using this recipe soon!

  7. This was really beautiful dish. I love comfort foods, and I also love how it goes in the oven giving me more time with family. Thank Beth 😀❤️

  8. You seem like such a nice lady, I just want to go to your house for dinner 😂 love the recipes, and so do my wife and daughters thanks 🙂

  9. God , this looks beautiful. Your recipes are all lovely and I always can't wait to try them! I'm definitely gonna try this lovely recipe. 💙you're the best I'm glad I found your channel.

  10. I feel like everyone has their own variation of a meal like this so I was really happy to see that your shared your own take on it! I feel like the sauce will make this really special! Can’t wait to try this with some friends on Sunday! ☺️

  11. Wow! Looks so good. You make everything look so easy. Thanks for the recipe. Also love the box with all great cooking tools in it. Can't wait to see the next one.

  12. Hi Beth
    I can't find your cranberry walnut bread recipe. Please help. I'm panicking lol
    I made it last year around Christmas and it is delicious! I know it was in a video with other recipe's for the holidays.

  13. I have eaten chicken cooked with potatoes while growing up and before we moved in with our grandparents it was only on Sundays that we ate such meals. When we moved in with our grandparents we ate good seven days a week and that was difficult to get use to at first, but it felt much better once we got use to living the good life.

  14. Hi Beth, first of all I love you and your channel and I’m also obsessed with your gardening channel… why are you not uploading anything there 🙁

  15. Anyone in the comments have a good wheat free/vegan Worcestershire sauce replacement ? My husband is allergic to the original and I normally ignore it in recipes but….for the first time ever….something looks soooo good I want it want it want it

  16. Hi Beth! Can't wait to make this recipe for friends…It looks amazing, tasty, and simple. I am also a subscriber to the EWB boxes. Will you be posting a spoiler video, and/or will boxes be sent out this month?

  17. This looks really delicious! It looks like something you could serve if you’re entertaining & for a family dinner. I like how it goes together pretty quickly & while it’s in the oven you could throw a nice salad together. Thanks for the great recipe!

  18. Just made this for dinner. My kids (8-13) loved it and were bummed when the last piece was gone. They asked if I could make it again soon.

  19. Has anyone tried this recipe with boneless chicken? I am having a dinner party and I know no one is going to want to deal with a bone. Thanks!!

  20. From Singapore here 🙋 it's really good ,I already try cook last night it's delicious yummy , thank you Beth for the great recipe we love it

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