If you are craving a hearty, comforting meal that brings warmth and flavor together effortlessly, the One-Pan Chicken and Potatoes with Gravy Recipe is here to become your new favorite. Imagine succulent, golden chicken thighs roasted to crispy perfection alongside tender, flavorful baby potatoes—all bathed in a rich, homemade gravy that makes every bite a delight. This dish is ideal for busy weeknights yet special enough to impress your friends or family with minimal fuss. Let’s dive right into how this simple combination of ingredients transforms into a soul-satisfying feast.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating the perfect balance of flavors and textures in this dish. Each element plays its role, from juicy chicken to savory herbs, ensuring a satisfying meal that’s as pleasing to the eyes as it is to the palate.
- 6 bone-in skin-on chicken thighs: These deliver juicy meat and crispy skin, the foundation for rich flavor.
- 1 1/2 pounds baby potatoes, halved: Their creamy interior contrasts beautifully with roasted edges.
- 2 tablespoons olive oil: Helps the chicken skin crisp up and the potatoes roast evenly.
- 1 teaspoon salt: Enhances the natural flavors throughout the dish.
- 1/2 teaspoon black pepper: Adds a subtle kick and depth.
- 1 teaspoon paprika: Brings a warm, smoky color and gentle earthiness.
- 1 teaspoon garlic powder: Provides a savory note that melds well with all the spices.
- 1 teaspoon onion powder: Adds a touch of sweetness and umami.
- 1 teaspoon dried thyme: Introduces an herby lift that complements both chicken and potatoes.
- 1 teaspoon dried rosemary: Offers piney, aromatic hints that elevate the dish.
- 2 tablespoons unsalted butter: Creates the luscious base of the gravy.
- 2 tablespoons all-purpose flour: Thickens the pan drippings into a silky gravy.
- 1 1/2 cups chicken broth: Provides the savory liquid that infuses the gravy with depth.
- 1 teaspoon Worcestershire sauce: Adds complexity and a subtle tang to the gravy.
How to Make One-Pan Chicken and Potatoes with Gravy Recipe
Step 1: Prepare and Season
Start by preheating your oven to 400°F and lightly greasing a large rimmed baking sheet or roasting pan. Spread the chicken thighs and halved baby potatoes on the pan, ensuring they have space to roast evenly. Drizzle olive oil over everything and sprinkle the seasoning blend—salt, black pepper, paprika, garlic powder, onion powder, thyme, and rosemary—over the chicken and potatoes. Toss the potatoes to coat all sides, then arrange the chicken with the skin facing up for maximum crispiness during roasting.
Step 2: Roast to Perfection
Place the pan in the oven uncovered and roast for 40 to 45 minutes. During this time, the chicken skin will transform into a golden, irresistible crisp while the baby potatoes become fork-tender. To check doneness, the chicken’s internal temperature should hit 165°F. Keep an eye on the potatoes to make sure they roast evenly, turning them once midway if needed.
Step 3: Make the Gravy
Once your chicken and potatoes are beautifully roasted, transfer them to a serving platter and loosely cover to keep warm. Place the roasting pan with all those flavorful drippings over medium heat on your stovetop. Add the butter and let it melt gently, then whisk in the flour. Cook the mixture for about a minute to form a roux, which thickens the gravy. Gradually whisk in chicken broth and Worcestershire sauce, scraping up all those lovely browned bits stuck to the pan. Let your gravy simmer for 3 to 5 minutes until it thickens to a perfect, silky coating for the chicken and potatoes.
How to Serve One-Pan Chicken and Potatoes with Gravy Recipe
Garnishes
Fresh herbs like chopped parsley or thyme add a bright pop of color and freshness to this dish, balancing its richness. You might also sprinkle a little finely grated lemon zest over the chicken to lift the flavors and add a zesty twist.
Side Dishes
While the One-Pan Chicken and Potatoes with Gravy Recipe is complete on its own, pairing it with simple steamed green beans, a crisp garden salad, or some buttery roasted carrots can round out the meal beautifully. These light sides add texture and freshness without overwhelming the star of the show.
Creative Ways to Present
For a family-style dinner, serve this dish straight from the pan at the table, encouraging everyone to dig in family-style. Alternatively, plate individual portions with a generous spoonful of gravy over the top and a sprig of fresh thyme for that restaurant-quality feel.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to keep the gravy separate if possible to prevent it from soaking into the chicken skin and potatoes, which keeps textures more appealing.
Freezing
This dish freezes well. Place cooled chicken, potatoes, and gravy in separate airtight containers or freezer bags. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently in the oven at 350°F to help crisp the chicken skin again. Warm the gravy separately on the stove or microwave, then pour it over the chicken and potatoes just before serving. This keeps the textures and flavors fresh and satisfying.
FAQs
Can I use boneless chicken instead of bone-in thighs?
Yes, boneless chicken breasts or thighs can be used, but adjust the roasting time as boneless cuts typically cook faster and can dry out if overcooked.
Is there a substitute for Worcestershire sauce in the gravy?
If you don’t have Worcestershire sauce, soy sauce or a splash of balsamic vinegar can add a similar depth, though the flavor will be slightly different.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the gravy without compromising taste or texture.
How do I get extra crispy potatoes?
For crispier potatoes, spread them cut-side down on the pan and resist the urge to overcrowd, allowing maximum surface contact with the heat.
What herbs pair best with this dish?
Fresh thyme and rosemary work beautifully here, but feel free to experiment with sage, oregano, or parsley for slight variations in flavor.
Final Thoughts
This One-Pan Chicken and Potatoes with Gravy Recipe is a true crowd-pleaser that proves simple ingredients can create extraordinary meals. Its ease of preparation, hearty flavors, and comforting textures make it a dish worth returning to again and again. So gather your ingredients, get cozy in the kitchen, and enjoy the satisfying experience of a homemade, one-pan feast that fills your home with inviting aromas and your heart with joy.
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One-Pan Chicken and Potatoes with Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This One-Pan Chicken and Potatoes with Gravy is a comforting and easy-to-make meal featuring crispy roasted chicken thighs and tender baby potatoes, all cooked together on a single pan. The dish is elevated with a rich homemade gravy made from the drippings, imparting a savory depth that makes this a perfect family-friendly dinner with minimal cleanup.
Ingredients
Chicken and Potatoes
- 6 bone-in skin-on chicken thighs
- 1 1/2 pounds baby potatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Gravy
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Lightly grease a large rimmed baking sheet or roasting pan to prevent sticking and prepare for roasting.
- Season and Arrange: Place the chicken thighs and halved baby potatoes on the baking sheet. Drizzle everything with olive oil, then season evenly with salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried rosemary. Toss the potatoes to ensure they are well coated. Arrange the chicken thighs skin-side up for optimum crispiness.
- Roast: Roast the chicken and potatoes uncovered for 40 to 45 minutes, until the chicken skin turns golden and crispy, the potatoes are fork-tender, and the chicken reaches an internal temperature of 165°F (74°C).
- Rest the Chicken and Potatoes: Remove the pan from the oven and transfer the chicken and potatoes to a serving platter. Loosely cover them to keep warm while you prepare the gravy.
- Make the Gravy: Place the roasting pan with the drippings over medium heat on the stovetop. Add the unsalted butter and let it melt. Whisk in the all-purpose flour and cook for about 1 minute to form a roux.
- Simmer the Gravy: Gradually whisk in the chicken broth and Worcestershire sauce, scraping up any browned bits from the pan for extra flavor. Simmer the mixture for 3 to 5 minutes until the gravy thickens to your desired consistency.
- Serve: Spoon the freshly made gravy over the chicken thighs and potatoes. Serve immediately while hot for a delicious one-pan meal.
Notes
- For extra crispy potatoes, arrange them cut-side down on the baking pan before roasting.
- You can substitute chicken drumsticks or breasts for the thighs, but adjust the cooking time accordingly to ensure doneness.
