One-Pan Chicken and Gravy with Potatoes and Vegetables
This one-pan chicken and gravy dinner roasts seasoned chicken thighs over potatoes and vegetables while beef stock turns into rich gravy in the oven.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1–1.25 kg large bone-in, skin-on chicken thighs 4–5 pieces
- 1 tablespoon olive oil for chicken
- 1 1/2 teaspoons paprika regular or sweet
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder or more garlic powder
- 1 teaspoon dried thyme crushed
- 1 teaspoon kosher salt for seasoning
- 1/4 teaspoon black pepper for seasoning
- 600 g baby potatoes skin on, cut into small pieces
- 3 carrots peeled and sliced
- 1 large red onion cut into wedges
- 2 garlic cloves crushed or minced
- 1 1/2 tablespoons olive oil for vegetables
- 1 teaspoon kosher salt for vegetables
- 1/4 teaspoon black pepper for vegetables
- 1/3 cup all-purpose flour for gravy
- 2 1/2 cups low-sodium beef stock
- 1 teaspoon dark soy sauce optional, for color and depth
- 1/2 teaspoon black pepper for gravy
- 1 cup frozen peas thawed while chicken bakes
Instructions
Instructions
- Heat the oven to 390°F, or 350°F fan. Toss the potatoes, carrots, red onion, garlic, olive oil, salt, and pepper in a large roasting pan.
- Coat the chicken thighs with olive oil. Mix the paprika, garlic powder, onion powder, thyme, salt, and pepper, then sprinkle the seasoning over the chicken.
- Arrange the seasoned chicken skin-side up over the vegetables.
- Whisk the flour with a little beef stock until smooth. Whisk in the remaining stock, dark soy sauce if using, and gravy pepper, then pour the mixture into the pan around the chicken.
- Bake for 45 minutes, until the chicken is cooked through, the skin is browned, the vegetables are tender, and the liquid has thickened into gravy.
- Transfer the chicken to a plate. Stir the thawed peas into the hot gravy and vegetables, then return the chicken or serve immediately.
Notes
Use bone-in, skin-on thighs for juicy meat and flavorful drippings. If the gravy is thicker than you like, loosen it with a small splash of stock.
Optional variation: leave out the dark soy sauce; the gravy will be lighter but the primary method stays the same.