Fast, Feel-Good Potted Chicken

Easy to make and easy to digest, this potted chicken with potatoes is my go-to for times when other priorities knock cooking to the bottom of my list.

Directions

Prepare the Potted Chicken

1. If using a Dutch oven: Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).

2. Peel and chunk potatoes. Place in a four-quart Dutch oven or crockpot. Add oil and 1/2 teaspoon salt; toss to coat.

3. Place chicken in a large bowl. Season with spices and remaining kosher salt. Toss to coat. Place seasoned chicken on top of the potatoes. Add water.

4. If using a Dutch oven: Cover your Dutch oven and place in preheated oven. Bake for five hours.

5. If using a crockpot: Cook on “high” for five to six hours or on “low” for 10–12 hours.

Notes:

One of the great features of a Dutch oven is that it goes from the stove to the oven easily and can be used for both baking and cooking. It works really well for low-and-slow potted dishes, like pot roasts, stews, and of course, potted chicken.

As much as I love my crockpot, the taste and texture of low-and-slow recipes is undeniably better when using a Dutch oven. Since I wanted to have a pareve one for my spelt sourdough, I invested in a separate one for meat recipes, and I’ve been enjoying it so much.

Credits

Styling and photography by Sina Mizrahi

Recipe tags

Chicken Full and free Full n free Fullnfree Kosher for passover Living full 'n free Living full and free Low and slow Pesach Potatoes Rorie weisberg Slow cooked Weeknight dinners

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rikki mazlin

1 year ago

Hi! I just prepared this recipe and it looks nothing like this! This one is all brown and cholent looking. Mine looks exactly like when I put it in the oven with all the bright potato colors. Did I do something wrong?