One Pot Irish Chicken Recipe

Introduction

This One Pot Irish Chicken recipe combines tender, flavorful chicken with hearty vegetables and smoky bacon for a comforting meal. Perfect for a simple weeknight dinner, it’s easy to prepare and full of rich, homey flavors.

Ingredients

• 1 ½ teaspoons thyme
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 8 chicken thighs (or preferred cuts)
• 5 slices bacon, cooked and fat reserved
• ½ head cabbage, roughly chopped
• 4 potatoes, peeled and sliced into ¼-inch rounds
• 1 medium onion, sliced
• ½ cup chicken stock
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a small bowl, combine thyme, smoked paprika, salt, onion powder, garlic powder, and black pepper. Rub this seasoning evenly over the chicken pieces.
3. Step 3: In a large oven-safe sauté pan, cook the bacon until crisp. Remove the bacon and set it aside on paper towels, reserving the rendered fat in the pan.
4. Step 4: Sear the seasoned chicken in the bacon fat over medium-high heat until browned on both sides. Remove the chicken and set aside.
5. Step 5: Drain most of the bacon fat from the pan, leaving about a tablespoon. Add the chopped cabbage and sauté for 2–3 minutes until it begins to wilt.
6. Step 6: Add the sliced potatoes, onions, and chicken stock to the pan. Scrape up any browned bits from the bottom to add flavor.
7. Step 7: Chop the cooked bacon and mix it into the vegetables.
8. Step 8: Nestle the browned chicken pieces on top of the vegetable mixture.
9. Step 9: Transfer the pan to the preheated oven and bake for 45–50 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
10. Step 10: Serve hot and enjoy a comforting bite of Ireland!

Tips & Variations

• For extra flavor, add a splash of white wine to the chicken stock before baking.
• Substitute chicken thighs with bone-in breasts if preferred, adjusting cooking time accordingly.
• Swap smoked paprika for regular paprika if you want a milder smoky taste.
• Use other root vegetables like carrots or parsnips along with the potatoes for added texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. For longer storage, freeze individual portions for up to 2 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, boneless chicken pieces will work, but reduce the baking time slightly to prevent drying out. Use a meat thermometer to ensure the chicken reaches 165°F (75°C).

Is it necessary to cook the bacon separately?

Cooking the bacon separately ensures it crisps up well and allows you to reserve the rendered fat for browning the chicken and vegetables, adding more flavor to the dish.

One Pot Irish Chicken Recipe

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This One Pot Irish Chicken combines tender, seasoned chicken thighs with smoky bacon, cabbage, and sliced potatoes all baked together in one pan for a comforting and flavorful Irish-inspired meal.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Spice Mix

• 1 ½ teaspoons thyme
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

Main Dish

• 8 chicken thighs (or preferred cuts)
• 5 slices bacon, cooked and fat reserved
• ½ head cabbage, roughly chopped
• 4 potatoes, peeled and sliced into ¼-inch rounds
• 1 medium onion, sliced
• ½ cup chicken stock
• Salt and pepper to taste

Instructions

1. Prepare the Spice Rub: In a small bowl, mix thyme, smoked paprika, salt, onion powder, garlic powder, and black pepper thoroughly. Rub this spice mixture evenly over the chicken thighs for a flavorful base.
2. Cook the Bacon and Reserve Fat: In a large oven-safe sauté pan, cook the bacon slices until crispy. Remove the cooked bacon and set it aside on paper towels to drain, keeping the rendered fat in the pan for cooking the chicken.
3. Sear the Chicken: Using the reserved bacon fat, sear the seasoned chicken thighs on both sides until they develop a golden brown crust. Remove the chicken and set aside temporarily.
4. Sauté the Vegetables: Remove most of the bacon fat from the pan, leaving about one tablespoon. Add the chopped cabbage and sauté for 2 to 3 minutes until it softens and slightly wilts.
5. Add Potatoes, Onion, and Stock: Layer the sliced potatoes and onions into the pan, then pour in the chicken stock. Use a spatula to scrape up any browned bits from the bottom of the pan to enhance flavor.
6. Add Bacon and Nestle Chicken: Chop the reserved cooked bacon into small pieces and mix it into the vegetable layer. Then, arrange the seared chicken thighs on top of all the ingredients in the pan.
7. Bake the Dish: Preheat the oven to 375°F (190°C) and bake the assembled dish for 45 to 50 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
8. Serve and Enjoy: Remove from the oven and serve hot for a hearty and comforting Irish-inspired meal.

Notes

• Using skin-on chicken thighs adds flavor and helps keep the chicken moist while baking.
• Bacon fat adds a smoky depth to the dish; if unavailable, substitute with olive oil or butter, but the flavor will vary.
• Ensure potatoes are sliced uniformly to cook evenly with other ingredients.
• If preferred, substitute chicken stock with vegetable stock for a lighter flavor.
• Adjust seasoning with additional salt and pepper after baking to taste.

Keywords: Irish chicken recipe, one pot chicken, baked chicken thighs, cabbage and potato casserole, bacon chicken bake