PANTRY STAPLE RECIPES: One Pot Chicken and Potatoes

Wondering what to do with all that jarred, canned, and dried goodness hiding in the back of your pantry?
We’re here to help, with a plethora of appetizing, crowd-pleasing recipes to make the most of your backstocked groceries–and your newfound free time.

So, grab a can opener and let’s get cooking. We got this!


Recipe by Beth from
PREP TIME: 20 minutes
COOK TIME: 40 minutes



  • 1 tbsp (15 ml) olive oil
  • 10-12 chicken thighs, skin on, bone-in
  • Salt and pepper to taste
  • Herbs de Provence, to taste
  • 12 ounces (340g) small “Dutch Baby” potatoes, sliced in half
  • 2 tbsp (15g) of flour


  • 1 cup (240ml) chicken broth
  • ¼ cup (60ml) white wine (or ¼ cup more broth)
  • 2 tsp (10ml) Dijon Mustard
  • 1 tsp (5ml) Worcestershire Sauce
  • 2 garlic cloves, minced
  • 5 sprigs fresh thyme



  1. Preheat oven to 325F (162C). Measure out all your ingredients so you are ready to go.  This recipe happens fast and it will help if everything is pre-measured.
  2. Season chicken (skin side) with salt, peppers and Herbs de Provence.
  3. Heat olive oil in a large braiser. Sear chicken, skin side down until golden brown, flip and cook for 2-3 minutes more.  Transfer to a plate and set aside. It will finish cooking in the oven.
  4. Sauté potatoes in chicken fat until caramelized and golden brown.  Transfer potatoes to a bowl and set aside.
  5. Add flour to remaining chicken fat and whisk until a paste forms. It you have no more chicken fat you can add 2 tbsp. (30g) of butter to create more fat. Cook paste 1 minute.
  6. Add broth Mixture and whisk to combine. Add garlic and fresh thyme. Season to taste with salt and pepper.
  7. Place potatoes in sauce, add chicken on top.  Cover and bake for 40 minutes.
  8. Remove from the oven, remove lid and spoon sauce on top, bring to the table and serve! 


  1. Dish dish can be frozen and will last up to two months in the freezer


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