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!

One-Dish-Meals: Pork Chops, Potatoes & Apples

By Edan Goode

My four children do the dishes in our house. They alternate having “girls’ day” and “boys’ day” where one boy, for instance, unloads and the other boy loads. They fight over whether it’s really their gender’s day or not, that’s how much they hate doing dishes. I treat this as a learning experience, telling them they’ll need to know how to do dishes when they grow up. But really, it’s because I hate to do dishes.

That’s why I’m always looking for meals that can be prepared in one vessel, be it a skillet, pot or casserole dish. I came up with this recipe recently when I had potatoes and apples that had seen better days and needed to be cooked up fast. It was all done in one rectangular, glass baking dish and it was a big hit with the family. Here’s how I did it:


Here are the porkchops, prepped, just before adding the apples. I left a little bit of chop uncovered for you in the upper right so you can see that I first brushed mayo on it to make the breadcrumbs stick.

Here are the pork chops, prepped, just before adding the apples. I left a little bit of chop uncovered for you in the upper right so you can see that I first brushed mayo on it to make the breadcrumbs stick.

  • Four medium russet potatoes, peeled and diced
  • Pork chops (boned or boneless-as many as will fit in the dish) no more than 1/2 inch thick
  • 1 cup Panko bread crumbs
  • 2 tablespoons dry ranch salad dressing mix
  • 2 tablespoons mayonnaise
  • 1 apple, quartered (or more if you have a lot of baked-apple-lovers)


1. Pre-heat the oven to 425 degrees.

2. Spray the bottom and sides of the baking dish with non-stick spray.

3. Place the potatoes on the bottom of the dish, distributing them evenly. Drizzle a little olive oil over the top.

4. In a shallow dish, (large enough to dip a pork chop in) mix the Panko crumbs and ranch dressing mix.

5.  Put the mayo in a small bowl. With a pastry brush, spread a thin layer of mayonnaise on just one side of each pork chop, then dip that side into the Panko crumbs, pressing to make sure the crumbs adhere. Place the pork chop, crumb-side-up on top of the potatoes. Repeat with each pork chop, arranging them so they all fit in the dish and don’t overlap.

6. Place the apple slices, peel-side-up, in between pork chops.

7. Cover the dish loosely with aluminum foil and bake for 15 minutes, add another 15-20 minutes depending on the thickness of your chops. Cut into one chop to make sure it isn’t pink in the center. If it isn’t, and the potatoes and apples are tender, dinner is done!

8. Remove the foil, turn the dish around for even heating and bake until the crumbs start to turn golden and the pork is done.

Serve by removing the pork chops to a plate. Take a spatula and scrape up the potatoes, turning them over so that the browned underside is up, on the plate. Serve the apple slices on the side. Unfortunately, I don’t have a finished photo of the dish to show you. The picture came out blurry. But it was golden brown and tasted so good!

I served this with a salad of mixed greens, diced celery and small cubes of a firm, smoked cheese (almost like a crouton) with a balsamic vinaigrette (1 part Balsamic vinegar to 3 parts olive oil). It was the perfect accompaniment. My son who says he hates pork chops, had seconds! That’s how good it was. And clean-up was easy, making the kids happy.

Apples added, skin-side-up so they don't dry out, the almost one-pot-meal is ready to cover with foil and bake.

Apples added, skin-side-up so they don’t dry out, the almost one-pot-meal is ready to cover with foil and bake.


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