Easiest One-Pot Chicken
Posted: | Categories: Recipes | Tags:Easy dinner
Easiest One-Pot Chicken
Melissa Ben-Ishay
Dinner
This is my ultimate comfort food. I share a lot of variations on this dish (especially on Substack)—slow-cooked chicken like what Adi grew up eating. They all take time, but are so worth it. The result is fall-apart chicken, fluffy bulgur, and melt-in-your-mouth potatoes. I love to put it in the oven when I’m working from home so my home fills with all the delicious flavors while I work.
Ingredients
- 1 tablespoon avocado oil
- 2 whole chicken legs (1½ lbs.)
- 1¾ teaspoon salt, divided
- Black pepper
- 2 yellow onions
- 10 garlic cloves
- 1 tablespoon sweet paprika
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- ½ teaspoon cumin
- ½ teaspoon turmeric
- 4 Yukon gold potatoes
- 2 cups chicken broth
- ¾ cup bulgur
- Juice of ½ lemon
Directions
- Preheat the oven to 250°F.
- Heat the avocado oil in a large oven-safe pot over high heat.
- Season the chicken with 1/4 teaspoon salt and a few turns of pepper on the skin side, then place skin-side down in the pan. Season the other side with ¼ teaspoon salt and a few turns pepper.
- Cook for 3-4 minutes on each side, until golden brown.
- Remove the chicken from the pot.
- Chop the onions, then lower the heat to medium and add them to the pot. Cook for 7-10 minutes, stirring occasionally to get all the brown bits off the bottom of the pan. Season with another ¼ teaspoon salt and a few turns black pepper.
- While the onion cooks, roughly chop the garlic. Add the garlic to the pan with the onions, then stir in the sweet paprika, garlic powder, oregano, cumin, turmeric, 1 teaspoon salt, and a few more turns of black pepper.
- Cook for about a minute to bloom the aromatics.
- Cut the potatoes into ½” thick half moon slices, and add them to the pot with the onion and spices. Stir to combine.
- Add the broth to the pot and bring to a boil, then lower the heat to a simmer.
- Stir in the bulgur and lemon juice, then return the chicken to the pot.
- Cover the pot and transfer to the oven. Cook for 3 hours, until most of the liquid has absorbed into the bulgur. The chicken should be fully cooked and fall-off-the-bone tender. Serve immediately.
