Simplify St. Patrick's Day (or any day!) with this delicious One-Pot Irish Chicken recipe. Packed with cabbage, bacon, onions, and potatoes, it's a flavorful and easy meal. Minimal cleanup, maximum flavor, it's a true culinary delight.
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Ingredients - Here's What You'll Need
Steps to Make One-Pot Irish Chicken
- Preheat the oven to 375°F. Dry the chicken thighs on a paper towel-lined half-sheet pan. Then, add the smoked paprika, garlic powder, onion powder, dried thyme, freshly ground black pepper, and Kosher salt in a small bowl. Use a small whisk or fork to combine.
- Transfer the dried chicken thighs to a parchment-lined half-sheet pan. Sprinkle the dry rub mixture over the chicken thighs and rub it to coat them completely. Set the pan aside until ready to cook the chicken.
- Heat an extra-wide Dutch oven over medium heat. Add bacon slices and fry until crisp. Transfer to a paper towel-lined plate to absorb excess grease.
- Place four of the prepared chicken thighs, skin side down, into the pan with the bacon grease and brown for 5-6 minutes.
- Flip the chicken over and brown for an additional 5-6 minutes on the other side. Transfer the browned chicken to a paper towel-lined sheet pan. Brown the remaining four thighs on both sides. Set the chicken aside until ready to return to the pot. The chicken does not have to be thoroughly cooked; it will continue to cook in the oven.
- Drain almost all of the remaining fat from the pan, but do not wipe it out. Add the chopped cabbage to the pot and sauté for 4-5 minutes.
- Add the sliced onions and sauté for about two minutes.
- Add low-sodium chicken broth, Kosher salt, and freshly ground black pepper. Stir well to combine, making sure to scrape the bottom of the pan to release any stuck on bits.
- Stir in peeled and sliced potatoes.
- Break the bacon into one-inch pieces and sprinkle over the top.
- Return the chicken thighs to the pot, skin side up. Bake uncovered in a 375°F oven for 50-60 minutes, or until the internal temperature of the chicken thighs reaches 165°F and the potatoes are fork tender.
- Remove from the oven and allow to cool for 5-10 minutes before serving. Serve with some of our Irish Guinness Brown Soda Bread.
This One-Pot Chicken recipe offers a complete, wholesome meal that's both delicious and easy to prepare. Combining classic ingredients like cabbage, bacon, onions, and potatoes, make it a perfect family meal. It's the ideal choice for anyone looking for a hearty and convenient dinner option.
Recipe Tips and Tricks
- When I started cooking this I began by using my 5 qt. Le Creuset Braiser. However, this pot ended up being too small and I had to switch to my extra wide 6.75 qt Le Creuset Dutch oven. A regular Dutch oven might not be large enough, I barely had enough surface area for all eight chicken thighs when returning them to the pot for baking.
- When cooking the bacon, I recommend cutting the slices in half and cooking them in batches, as not to over-crowd the pan.
Other Great St. Patrick's Dinner Recipes
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One-Pot Irish Chicken
One-Pot Irish Chicken recipe, packed with cabbage, bacon, onions, and potatoes, it's a flavorful and easy meal.
Equipment
- Extra Wide 6.75 qt Dutch Oven
- 2 half-sheet pan
- Paper Towels
- Parchment paper
- Small Bowl
- Small Whisk
- cutting board
- large kitchen knife
Ingredients
Dry Rub
- 1 ½ teaspoon Dried Thyme
- 1 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ tsp Freshly Ground Black Pepper
Irish Chicken
- 6 slices Thick Cut Bacon
- 8 Bone-In Skin-On Chicken Thighs
- 1 small Head Cabbage1 roughly chopped
- 1 medium Onion sliced
- ½ c Low-Sodium Chicken Broth
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 4 Russet Potatoes peeled and cut into ¼-inch rounds
Instructions
- Preheat oven to 375°F. Place the chicken thighs on a paper towel-lined half sheet pan to dry them.
- Place smoked paprika, garlic powder, onion powder, dried thyme, freshly ground black pepper, and Kosher salt in a small bowl. Use a small whisk or fork to combine. Transfer the dried chicken thighs to a parchment-lined half-sheet pan. Sprinkle the dry rub mixture over the chicken thighs and rub it to coat them completely. Set the pan aside until ready to cook.
- Heat an extra-wide Dutch oven over medium heat. Add bacon slices and fry until crisp. Transfer them to a paper towel-lined plate to absorb excess grease.
- Place four of the prepared chicken thighs, skin side down, in the pan with the bacon grease and brown for 5-6 minutes. Flip the chicken over and brown for an additional 5-6 minutes on the other side. Transfer the browned chicken to a paper towel-lined sheet pan. Brown the remaining four thighs on both sides. Set the chicken aside until ready to return to the pot. The chicken does not have to be thoroughly cooked; it will continue to cook in the oven.
- Drain almost all of the remaining fat from the pan, but do not wipe it out. Add the chopped cabbage to the pot and sauté for 4-5 minutes. Add the sliced onions and sauté for about two minutes.
- Add low-sodium chicken broth, Kosher salt, and freshly ground black pepper. Stir well to combine, scraping the bottom of the pan to release any stuck-on bits. Stir in peeled and sliced potatoes.
- Break the bacon into one-inch pieces and sprinkle over the top. Return the chicken thighs to the pot, skin side up. Bake uncovered in a 375°F oven for 50-60 minutes, or until the internal temperature of the chicken thighs reaches 165°F and the potatoes are fork tender.
- Remove from the oven and allow to cool for 5-10 minutes before serving. Serve with some of our Irish Guinness Brown Soda Bread.
- Yield 8 servings
Tips/Notes
- If you can't find a small head of cabbage, use half a large head.
- When I started cooking this I began by using my 5 qt. Le Creuset Braiser. However, this pot ended up being too small and I had to switch to my extra wide 6.75 qt Le Creuset Dutch oven. A regular Dutch oven might not be large enough, I barely had enough surface area for all eight chicken thighs when returning them to the pot for baking.
- When cooking the bacon, I recommend cutting the slices in half and cooking them in batches, as not to over crowd the pan.
Nutrition
Calories: 547kcalCarbohydrates: 27gProtein: 31gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 159mgSodium: 898mgPotassium: 994mgFiber: 4gSugar: 4gVitamin A: 344IUVitamin C: 40mgCalcium: 73mgIron: 3mg
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