One Pot Irish Chicken dish prepared with fresh herbs and vegetables.

One Pot Irish Chicken

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why make this recipe

This One Pot Irish Chicken is warm, simple, and filling. It cooks in one pot, so cleanup is easy. The dish gives soft potatoes, cooked vegetables, and tender chicken in a tasty broth. It is good for a weeknight or a slow weekend meal.

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introduction

This recipe uses few ingredients and clear steps so anyone can make it. If you like simple chicken recipes like chipotle honey chicken, you will find this dish easy and comforting.

how to make One Pot Irish Chicken

You brown the chicken first, then cook the vegetables and potatoes in the same pot. Add broth and herbs, return the chicken, and simmer until done. For a similar one-pot idea, see this one-pan baked chicken drumsticks with potatoes and peppers recipe to get more simple meal ideas.

Ingredients :

  • chicken thighs
  • potatoes
  • carrots
  • onions
  • garlic
  • chicken broth
  • fresh thyme
  • bay leaves
  • salt
  • pepper

Directions :

  1. In a large pot, heat some oil over medium heat.
  2. Season the chicken thighs with salt and pepper, then brown them in the pot for about 5-7 minutes on each side.
  3. Remove the chicken and set aside.
  4. Add chopped onions, garlic, and carrots to the pot, and sauté until soft.
  5. Stir in the potatoes, chicken broth, thyme, and bay leaves.
  6. Return the chicken to the pot, bringing the mixture to a boil.
  7. Reduce heat to low, cover, and simmer for 30-40 minutes until chicken is cooked through and vegetables are tender.
  8. Serve hot and enjoy the comforting flavors.

how to serve One Pot Irish Chicken

Serve hot with a spoonful of the broth over the chicken and vegetables. A slice of crusty bread or a side salad works well. If you want a different pairing, try a dish like honey garlic glazed chicken breast with sweet potato mash for another meal idea.

how to store One Pot Irish Chicken

Let the dish cool to room temperature, then put it in an airtight container. Store in the fridge for up to 3 days. To freeze, use a freezer-safe container for up to 2 months. Reheat on the stove over low heat until hot, or warm in the oven.

tips to make One Pot Irish Chicken

  • Brown the chicken well to add more flavor.
  • Cut the potatoes and carrots to a similar size so they cook evenly.
  • Taste the broth and add salt at the end if needed.
  • Remove bay leaves before serving.
  • Use fresh thyme if you can, or 1/2 teaspoon dried thyme if not.

variation (if any)

  • Use bone-in chicken thighs or drumsticks for more flavor.
  • Add peas or green beans in the last 5-10 minutes of cooking for more color.
  • Swap potatoes for sweet potatoes for a different taste.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes. Use bone-in or boneless breasts and check they reach 165°F (74°C). Cooking time may change.

Q: Do I need to peel the potatoes?
A: No. You can leave the skin on for texture and nutrients, or peel if you prefer a softer texture.

Q: Can I make this in a slow cooker?
A: Yes. Brown the chicken first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.

Q: How can I make the broth richer?
A: Use a little butter when sautéing the vegetables, or add a splash of white wine before adding the broth.

Q: Is this recipe good for meal prep?
A: Yes. It stores well and reheats nicely for lunches or dinners.

Conclusion

If you want another take or the original idea for this dish, see ONE POT IRISH CHICKEN – Parsley Thyme & Limoncello for more notes and tips.

One Pot Irish Chicken

This One Pot Irish Chicken is a warm, simple, and filling dish featuring tender chicken thighs, soft potatoes, and cooked vegetables in a flavorful broth, perfect for weeknight meals or leisurely weekends.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Irish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces chicken thighs Bone-in for best flavor.
  • 4 medium potatoes Cut into even pieces.
  • 2 medium carrots Chopped.
  • 1 medium onion Chopped.
  • 2 cloves garlic Minced.
  • 4 cups chicken broth Low sodium preferred.
Herbs and spices
  • 2 sprigs fresh thyme Use dried thyme if fresh is unavailable.
  • 2 pieces bay leaves Remove before serving.
  • 1 teaspoon salt To taste.
  • 1 teaspoon pepper Freshly ground preferred.

Method
 

Preparation
  1. In a large pot, heat some oil over medium heat.
  2. Season the chicken thighs with salt and pepper, then brown them in the pot for about 5-7 minutes on each side.
  3. Remove the chicken and set aside.
  4. Add chopped onions, garlic, and carrots to the pot, and sauté until soft.
  5. Stir in the potatoes, chicken broth, thyme, and bay leaves.
Cooking
  1. Return the chicken to the pot, bringing the mixture to a boil.
  2. Reduce heat to low, cover, and simmer for 30-40 minutes until chicken is cooked through and vegetables are tender.
Serving
  1. Serve hot with a spoonful of the broth over the chicken and vegetables.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, use a freezer-safe container for up to 2 months. Reheat on the stove over low heat.