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
Scale
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.
