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Vegetable ingredients for the paleo recipe chicken-in-the-pot.
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5 from 1 vote

Dorie Greenspan's Chicken-In-The-Pot

I made Dorie Greenspan's Chicken-In-The-Pot recipe with some modifications to make it Whole30 compliant and to fit my palate. Dorie’s recipe is super simple, really flexible, and the resulting dish is amazingly delicious!
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Dinner
Cuisine: American
Keyword: Dairy-free, gluten-free, paleo, Primal, Whole30
Servings: 8
Calories: 508kcal
Author: Michelle Tam


  • 4 heads of garlic broken into cloves but not peeled
  • 16 shallots peeled and trimmed
  • 8 carrots peeled, trimmed, and quartered
  • 4 celery stalks trimmed and quartered
  • cup avocado oil or extra virgin olive oil divided
  • 4 fresh thyme sprigs
  • 1 fresh rosemary sprig
  • 4 flat-leaf parsley sprigs
  • 1 lemon grated for zest
  • 16 pitted prunes
  • 3 pounds chicken drumsticks you can also use 1 chicken, whole or cut-up
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • 1 small green cabbage cut into 8 wedges
  • cups chicken broth
  • 2 tablespoons apple cider vinegar


  • Preheat the oven to 450°F. In two batches, brown the garlic, shallots, carrots, and celery in a cast iron skillet with a couple tablespoons of avocado oil over medium high heat. Once browned, place them in a large Dutch Oven. Add the herbs, lemon zest, and prunes and mix everything together.
  • Season your drumsticks with salt and pepper. Then, brown them in a cast iron skillet over medium high heat.
  • Put the drumsticks on top of the vegetables in the Dutch oven and top with the cabbage wedges.
  • Whisk the chicken broth, ½ cup of avocado oil, and apple cider vinegar together in a separate bowl. Once mixed, pour it over the cabbage in the Dutch oven.
  • Add a sprinkle of salt and pepper on top, lay a sheet of heavy duty aluminum foil over the top of the cabbage, put the lid of the Dutch oven on top tightly, and crimped the edges to make a tight seal.
  • Pop the Dutch oven into your oven for 70 minutes. Serve the chicken with garlic and purple cauliflower mashed “potatoes,” and baked Japanese yam!
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 508kcal | Carbohydrates: 40g | Protein: 25g | Fat: 29g | Fiber: 8g | Sugar: 19g