Go-To Recipes: One Pot Chicken and Peppers

By Edan Goode:

 

One Pot Chicken and Peppers.
One Pot Chicken and Peppers – delicious the first night and even better the next day.

You may have noticed by now that I don’t like to have to work really hard in the kitchen. I don’t want to do a lot of chopping or take multiple stages for a meal and I really don’t like a lot of cleanup. That’s why this dish is one of my favorites. Better than that, it’s one of my family’s favorites – even the picky eaters who will only eat parts of this meal. There’s a minimum of chopping with this dish, and it all gets thrown in a big pot and then put in the oven.

This dish smells amazing while it cooks. I once had a neighbor yell over the fence into my open window “What are you making? It smells so good!” I gave her some leftovers (which are even better) and this recipe. Add some crusty bread to soak up the juices and this dish is easy enough for a weeknight but impressive enough for company.

One Pot Chicken and Peppers
Serves 6 – with the intention of having leftovers

6 boneless, skinless chicken thighs  (I’m a big fan of these because they are equal in size, flavorful and moist)
2-3 potatoes, peeled and cubed (any variety will do)
2 carrots, peeled and cut into wedges
1/2 an onion, cut into fourths
2-3 cloves of garlic
2-3 peppers, red, yellow or orange – not green! – cut into fourths
Approximately 1/4 cup olive oil
1 sprig of rosemary
Salt and Pepper
Juice of half a lemon or lime

Preheat the oven to 425 degrees. Drizzle some olive oil in the bottom of a large, heavy pot like a Dutch oven. This can also be done in a Pyrex baking dish but having deeper sides makes it easier to turn all of the contents periodically during cooking.

One Pot Chicken and Peppers.
The beauty of One Pot Chicken and Peppers is that all of the ingredients go in one pot, in no particular order. Easy!

Throw all the ingredients in the pot except for the last four. Then sprinkle the salt and pepper over everything and drizzle the olive oil. Using a spatula or stiff spoon, turn it all over a few times to make sure everything is coated with salt and pepper and olive oil. Break apart the rosemary sprig, scattering the soft needles all around.

Please the pot in the oven for 40-45 minutes, taking it out twice to turn everything over for even cooking. You’ll see an increasing amount of liquid building up as the vegetables begin to release their juices, flavoring everything. Yum!

Once the vegetables are tender (but not mush) and the chicken is cooked through, remove the pot from the oven and give a squeeze of lemon juice over everything.

Scoop out one thigh per person with some of each vegetable (skip the garlic cloves for the wee ones) and serve with a slice of crusty bread. Delicious!

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