One-Pan Chicken and Gravy with Potatoes and Vegetables
Tender chicken, potatoes, carrots, peas, and rich gravy bake together in one pan for a cozy family dinner.
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Ingredients
Ingredients
- 1-1.25 kg large bone-in, skin-on chicken thighs 4-5 pieces
- 1 tbsp olive oil for chicken
- 1 1/2 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder or more garlic powder
- 1 tsp dried thyme crushed
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 600 g baby potatoes cut into 1.75 cm pieces
- 3 carrots peeled and cut into coins
- 1 large red onion cut into wedges
- 2 cloves garlic crushed or minced
- 1 1/2 tbsp olive oil for vegetables
- 1/3 cup plain flour
- 2 1/2 cups low-sodium beef stock
- 1 tsp dark soy sauce optional
- 1 cup frozen peas thawed
- 1 tsp thyme leaves optional garnish
Instructions
Instructions
- Preheat the oven to 200°C/390°F, or 180°C fan-forced.
- Toss the potatoes, carrots, onion, garlic, vegetable oil, salt, and pepper in a bowl. Spread them in a roasting pan.
- Coat the chicken with oil. Mix the paprika, garlic powder, onion powder, thyme, salt, and pepper, then season the chicken, using most on the skin.
- Arrange the chicken skin-side up over the vegetables, tucking loose edges underneath.
- Whisk the flour with 1/2 cup stock until smooth. Whisk in the remaining stock and soy sauce, then pour it around the chicken.
- Drizzle the chicken with oil and bake for 45 minutes, until browned and the potatoes are tender.
- Move the chicken to a plate. Stir the peas into the pan, folding the vegetables through the gravy until thick and smooth.
- Divide the vegetables and gravy among bowls, top with chicken, and finish with thyme if desired.
Notes
Cut the potatoes to the specified size so they finish within the cooking time.