I love this one pot chicken recipe.
Sometimes it’s nice to just pile all your ingredients into one pot, put it in the oven for an hour, and be done with it.
Nice and easy.
I developed this recipe just for that kind of occasion, and especially for dinner on a cool evening.
Here in Jordan there are four distinct seasons, with Spring and Autumn being my favorites.
The summers can get quite hot, and the winters cold.
Many people don’t know this, but it snows in Jordan, more often than you would think.
Winters can be cold and wet, and no fun at all.
This year saw a record amount of rain, and a snowstorm.
With so much rain there were floods this year, with massive amounts of water collecting in the downtown area sadly flooding out a lot of the businesses down there.
Things in this city certainly come to a halt when it snows, and when the rains are heavy it definitely slows things down too.
The positive side of having all this rain is that everything is so green everywhere you look which is not usually the case.
Normally with such little rainfall in the winter and Spring, once the heat of the summer arrives it dries everything out and the greenery disappears replaced by a lot of brown.
The soil here is so fertile and so much bursts forth with only the smallest amount of water.
This recipe for one pot chicken is perfect for those cold and wet days.
In fact I recently made this while it was rainy, dark, and cold which was unusual weather for March in this part of the world.
Usually by March Spring is definitely upon us, not so this year.
I use whole chicken legs, drumstick and thigh, which are full of flavor.
Dark meat tends to have more flavor than white with more juice as well.
Carrots, chickpeas and onion are added for added robust flavor.
I like to use rice noodles for this dish as they tend to be lighter than a traditional pasta.
The noodles suck up all the chicken broth and chicken juices making them extremely moist, juicy and tasty.
I haven’t lived in Jordan for many, many years.
I have been enjoying getting to know the Amman of today and how it’s changed since I grew up here.
Last night we went to the Four Seasons hotel where we went to the bar at La Capitale.
The inhouse French restaurant.
I was surprised with how busy the restaurant and bar got as the night wore on.
Especially for a school night.
The atmosphere, drinks and the bar nibbles were all very good, and the service was impressively consistent and very good.
I look forward to going to the restaurant for a meal where I hear the food is very good as well.
On nights I’m home I look forward to eating a meal like this one pot chicken.
A dish that will keep well in the fridge for two or three days so can be cooked ahead of time.
Reheated easily, providing a nutritious and healthy meal when I’m ready for some chickeny goodness.
After which the rest can be stored in the freezer for up to three months.
Do yourself a favor next time you want something hearty and satisfying, make this easy one pot chicken.
One Pot Chicken & Noodles
- 4 Chicken Legs thigh & drumstick
- 1 tsp Salt
- 1/2 tsp Pepper ground
- 4 nests Rice Noodles
- 2 Carrots
- 1 can Chickpeas
- 1 Onion
- 1 tsp Seven Spices
- 4 cups Chicken Stock
- Preheat oven to 400°F (200°C).
- Place the chicken into an oven proof pot. Season with the salt and pepper, then rub.
- Put all the remaining ingredients in and cover with foil.
- Bake for one hour.
- Remove from the oven and serve.