Dutch oven one pot (Chicken and veggies) Recipe

Name: Dutch oven one pot (Chicken and veggies)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb chicken tighs; 2 lb potatoes (cut and peeled); 5 oz Kale (Fresh); 1 cup onion chopped; 5 clove garlic minced; 1 each red bell pepper (seeds removed and sliced); 1/4 cup olive oil or more as desired; 1 tsp dried thyme; 1 tsp dried rosemary; 1/2 cup chopped apple (optional); 1 tsp each salt, pepper and paprika; 1/2 cup cranberries dried; 1/4 cup toasted almonds sliced; 1/2 cup lemon wedges cut in fours; 1/2 tbsp parsley fresh

Servings: persons

2 lb chicken tighs
2 lb potatoes (cut and peeled)
5 oz Kale (Fresh)
1 cup onion chopped
5 clove garlic minced
1 each red bell pepper (seeds removed and sliced)
1/4 cup olive oil or more as desired
1 tsp dried thyme
1 tsp dried rosemary
1/2 cup chopped apple (optional)
1 tsp each salt, pepper and paprika
1/2 cup cranberries dried
1/4 cup toasted almonds sliced
1/2 cup lemon wedges cut in fours
1/2 tbsp parsley fresh

1
Heat oven 450AF.
2
Clean and peel potatoes.
3
Put in bowl with water until ready for use.
4
When ready, drain potatoes and add kale and garlic.
5
Drizzle with olive oil.
6
Add salt and pepper.
7
Slice onion and add.
8
Add red bell pepper.
9
Add chicken thighs, salt pepper paprika to taste and herbs.
10
Add cranberries and almonds.
11
Cook one hour with top on and serve with fresh parsley and lemon wedges.
12
Dutch oven pict:

819

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lb chicken tighs, 2 lb potatoes (cut and peeled), 5 oz Kale (Fresh), 1 cup onion chopped, and more.

Yes, Dutch oven one pot (Chicken and veggies) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dutch oven one pot (Chicken and veggies)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions