This recipe for One Pot Irish Chicken is not only delicious, but it’s also gluten-free, and clean up is a breeze which makes life more simple and for that I’m thankful! Who doesn’t love making their life easier?
Baked with potatoes, cabbage, onions, and bacon, these traditional Irish flavors create a wonderful dinner that would be perfect for St. Patrick’s Day. Serve with your favorite Irish beer for a great celebration.
Mix the dry rub ingredients together in a small bowl. Sprinkle evenly over the chicken pieces and set aside. You can use the cuts of chicken you prefer or even a whole cutup chicken. My preference is thighs because they always stay moist and juicy. However, when your husband goes to the store for you and picks up drumsticks instead, you smile and use them.
In a large oven-safe saute pan, cook the bacon until crisp and the fat is rendered. Remove the bacon and place on paper towels to absorb the excess fat. Brown the chicken in the hot bacon fat. They do not need to be thoroughly cooked as they will continue cooking in the oven. Remove from the pan and pour off most of any remaining grease.
Add the cabbage to the pan and saute for 2-3 minutes. Add the chicken stock, onions, bacon, and potatoes, and mix well, scraping the bottom of the pan to release all the goodies that have stuck on. Season to taste with salt and pepper.
Arrange the chicken pieces on top of the vegetables. Place in a preheated 375-degree oven for 45-50 minutes until completely cooked through. The internal temperature should be 165 degrees.
ONE POT IRISH CHICKEN
Ingredients
DRY RUB
- 1 1/2 teaspoons thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper 1/2 teaspoon
IRISH CHICKEN
- 8 chicken thighs (or cuts of choice)
- 5 slices bacon cooked and fat reserved
- 1/2 head cabbage roughly chopped
- 4 potatoes peeled and sliced into 1/4 inch rounds
- 1 medium onion sliced
- 1/2 cup chicken stock
- salt and pepper to taste
Instructions
DRY RUB
- Mix all ingredients together in a small bowl. Set aside
IRISH CHICKEN
- Sprinkle the dry rub evenly over the chicken pieces. Set aside.
- In a large ovenproof saute pan, cook the bacon until crisp. Remove to paper towels to drain.
- Brown the chicken pieces on both sides. It doesn't have to be thoroughly cooked. It will finish cooking in the oven. Remove to a platter.
- Drain almost all of any remaining fat from the pan. Place the cabbage in the pan and saute for 2-3 minutes.
- Add the potatoes, onions, and chicken stock to the pan. Stir well to combine, scraping the bottom of the pan to release any bits that were stuck.
- Arrange the chicken over the vegetables and place in a preheated 375-degree oven. Bake for 45-50 minutes until completely cooked through.
Nutrition
This One Pot Irish Chicken is not just for St. Patrick’s Day but is good any day. Put it on your meal rotation for an easy, flavorful dinner that your friends and family will love.
For other delicious Irish recipes, try this:
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