One-Pan Chicken and Gravy with Potatoes and Vegetables
Make one-pan chicken and gravy with tender thighs, potatoes, carrots, peas, and a rich self-saucing gravy for a cozy 60-minute dinner.
Servings: 4
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 1 hour
Ingredients
Ingredients
- 1–1.25 kg bone-in, skin-on chicken thighs 4–5 pieces
- 1 tbsp olive oil for chicken
- 1 1/2 tsp paprika sweet paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried thyme crushed
- 1 tsp kosher salt divided
- 1/2 tsp black pepper divided
- 600 g baby potatoes skin on, cut into 1.75 cm pieces
- 3 carrots peeled and sliced into 7 mm 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 all-purpose flour
- 2 1/2 cups low-sodium beef stock
- 1 tsp dark soy sauce optional
- 1 cup frozen peas thawed
Instructions
Instructions
- Heat the oven to 200°C/390°F, or 180°C fan-forced.
- Toss the potatoes, carrots, onion, garlic, vegetable oil, half the salt, and half the pepper in a roasting pan.
- Coat the chicken with oil. Mix the paprika, garlic powder, onion powder, thyme, remaining salt, and remaining pepper, then season the chicken, concentrating the seasoning on the skin.
- Arrange the chicken skin-side up over the vegetables, tucking loose pieces underneath.
- Whisk the flour with about 1/2 cup of stock until smooth, then whisk in the remaining stock and soy sauce if using. Pour it around the chicken and vegetables, not over them.
- Drizzle the chicken with a little oil and bake for 45 minutes, until the skin is browned, the potatoes are tender, and the chicken is cooked through.
- Transfer the chicken to a plate. Stir the thawed peas into the vegetables and gravy until the sauce thickens and comes together.
- Divide the vegetables and gravy among bowls, top with chicken, and serve.