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One-Pan Chicken and Gravy with Potatoes and Vegetables Recipe

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This hearty One-Pan Chicken and Gravy recipe features succulent bone-in, skin-on chicken thighs baked on a bed of tender baby potatoes, carrots, and red onion, all smothered in a rich homemade gravy. Seasoned with paprika, thyme, garlic, and onion powder, and finished with sweet peas and a hint of soy sauce, this comforting meal is perfect for an easy and flavorful weeknight dinner.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Ingredients

Chicken

  • 1 – 1.25kg (2 – 2.5lb) large bone-in skin-on chicken thighs (4 – 5 pieces, ~220-250g / 7 – 8 oz each)
  • 1 tbsp olive oil
  • 1 1/2 tsp paprika (regular/sweet)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder (or additional garlic powder)
  • 1 tsp dried thyme (crushed)
  • 1 tsp cooking salt / kosher salt (halve for table salt, double for flakes)
  • 1/4 tsp black pepper

Vegetables

  • 600g / 20oz baby potatoes (skin on, cut into 1.75 cm / 0.7″ pieces)
  • 3 carrots (peeled, cut into 7mm / 1/3″ thick coins, halved if very large)
  • 1 large red onion (cut into 1cm / 0.4″ thick wedges)
  • 2 garlic cloves (crushed or finely minced)
  • 1 1/2 tbsp olive oil
  • 1 tsp cooking salt / kosher salt (halve for table salt, double for flakes)
  • 1/4 tsp black pepper

Gravy

  • 1/3 cup plain flour / all-purpose flour
  • 2 1/2 cups beef stock/broth (low sodium, use beef not chicken)
  • 1 tsp dark soy sauce (optional, for richer brown color and flavor)
  • 1/2 tsp black pepper
  • 1 cup frozen peas (thawed)
  • 1 tsp thyme leaves (optional, for sprinkling)

Instructions

  1. Preheat Oven: Preheat your oven to 200°C/390°F (180°C fan-forced) to ensure the perfect baking temperature for the chicken and vegetables.
  2. Prepare Vegetables: In a large bowl, toss the baby potatoes, carrots, red onion, and garlic with 1 1/2 tbsp olive oil, 1 tsp salt, and 1/4 tsp black pepper until well coated. Pour this mixture evenly into a roasting pan approximately 35 x 26cm (13.8 x 10.2 inches).
  3. Season Chicken: Using the same bowl, drizzle the chicken thighs with 1 tbsp olive oil and turn to coat. In a small bowl, combine paprika, garlic powder, onion powder, dried thyme, 1 tsp salt, and 1/4 tsp black pepper, then sprinkle this seasoning evenly over the chicken, focusing most on the skin side.
  4. Arrange Chicken: Place the seasoned chicken thighs skin-side up on top of the vegetables in the roasting pan, tucking the edges neatly underneath to create tidy parcels.
  5. Prepare Gravy Mixture: Add the flour to the empty bowl and pour in about 1/2 cup of the beef stock. Whisk thoroughly until smooth and lump-free. Gradually whisk in the remaining beef stock, soy sauce (if using), and black pepper to create the gravy liquid.
  6. Add Gravy to Pan: Pour the gravy mixture gently along the edge of the roasting pan, avoiding pouring directly over the chicken or vegetables to keep the seasoning intact.
  7. Bake: Drizzle a little extra olive oil over the chicken and bake in the preheated oven for 45 minutes, or until the chicken skin is browned and crispy and the potatoes are soft when pierced with a knife.
  8. Incorporate Peas: Remove the chicken from the pan and place on a serving plate. Add the thawed frozen peas to the pan and use a rubber spatula to stir everything together—this will help thicken the gravy and integrate the flavors.
  9. Serve: Spoon the vegetable and gravy mixture into serving bowls or plates, top with the baked chicken thighs, sprinkle with fresh thyme leaves if desired, and enjoy your delicious one-pan meal!

Notes

  • Note 1: Chicken thighs weighing about 220-250g (7-8 oz) each are ideal for even cooking and juiciness.
  • Note 2: Leaving the potato skins on adds extra texture and nutrients.
  • Note 3: Use beef stock for a richer, deeper gravy flavor instead of chicken stock.
  • Note 4: Dark soy sauce is optional but enhances the gravy’s color and adds umami depth.
  • Note 5: If gravy is too thick, add a little extra stock; if too thin, simmer on stovetop until desired thickness is reached after baking.

Find it online: https://allcookedup.com/one-pan-chicken-and-gravy-with-potatoes-and-vegetables-recipe/