Description
One-Pan Chicken and Potatoes with Gravy is a comforting dinner that combines crispy chicken thighs, buttery roasted potatoes, and rich pan gravy.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1.5 pounds Yukon gold potatoes, quartered
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 1.5 cups low-sodium chicken broth
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 sprigs fresh thyme or rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F. Heat olive oil in a large oven-safe pan over medium-high heat. Season chicken thighs with salt and pepper.
- Place chicken skin-side down and sear for 4-5 minutes until golden. Flip and cook another 2 minutes. Remove and set aside.
- Melt butter in the same pan. Add chopped onion and garlic, sauté until softened, about 3 minutes.
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth to form a light gravy.
- Add potatoes and herbs to the pan. Stir to coat. Place chicken back on top, skin-side up.
- Transfer pan to the oven and bake for 35–40 minutes, until chicken is fully cooked and potatoes are tender.
- Remove herbs and spoon thickened gravy over chicken and potatoes before serving. Add more broth if needed to adjust gravy consistency.
Notes
- This dish is perfect for busy weeknights or cozy Sunday dinners.
- Adjust seasoning to your taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 130mg
Keywords: One Pan Chicken Potatoes