One-Pan Chicken and Gravy with Potatoes and Vegetables
Recipe video above. This baked chicken dinner, complete with country seasoned chicken, potatoes, vegetables and gravy, is all made in one pan. Yes you read that right - even the gravy gets made in the same pan while the chicken is baking! We just pour a mixture of stock and flour into the pan, then let the oven work its magic. This will save you on nights when you're short on time but want something hearty and cosy!The method is based on my Baked Sausages with Gravy, and sounds unorthodox but it really does work. I love how the gravy gets extra flavour from the tasty chicken juices that mixes in as it bakes!NOTE: Don't cut the potatoes any larger than specified, to ensure they cook through.
Servings: 4 - 5 people
Calories: 676cal
Ingredients
- 1 - 1.25kg (2 - 2.5lb) large bone-in skin-on thighs (4 - 5 pieces) , ~220-250g / 7 - 8 oz each (Note 1)
- 1 tbsp olive oil
Chicken seasoning:
- 1 1/2 tsp paprika , regular/sweet
- 1/2 tsp garlic powder
- 1/2 tsp onion powder , or more garlic powder
- 1 tsp dried thyme , crushed with fingers
- 1 tsp cooking salt / kosher salt (halve for table salt, double for flakes)
- 1/4 tsp black pepper
Potato and vegetables:
- 600g/ 20oz baby potatoes , skin on, cut into 1.75 cm / 0.7" pieces (Note 2)
- 3 carrots , peeled, cut into 7mm / 1/3" thick coins (consider halving very big rounds into half moons)
- 1 large red onion , cut into 1cm / 0.4" thick wedges
- 2 garlic cloves , crushed with garlic crusher or finely minced with a knife
- 1 1/2 tbsp olive oil
- 1 tsp cooking salt / kosher salt (halve for table salt, double for flakes)
- 1/4 tsp black pepper
Gravy:
- 1/3 cup plain flour / all-purpose flour
- 2 1/2 cups beef stock/broth , low sodium (yes, beef, not chicken! Note 3)
- 1 tsp dark soy *secret ingredient* , optional, to make gravy rich brown plus deepens flavour, or use gravy browner (Note 4)
- 1/2 tsp black pepper
Optional:
- 1 cup frozen peas , leave out to thaw while chicken is baking
- 1 tsp thyme leaves , for sprinkling (100% optional)
Instructions
ABBREVIATED RECIPE:
- Toss Potato & Veg ingredients in bowl, pour into pan. Coat chicken with olive oil then sprinkle with Seasoning. Place on Veg. Whisk flour with bit of stock, then whisk in everything else and rest of stock. Pour in pan, drizzle chicken with oil, bake 45 min at 200°C/390°F (180°C fan). Remove chicken, stir in peas, serve!
FULL RECIPE:
- Preheat the oven to 200°C/390°F (180°C fan-forced).
- Potato & veg - Toss the Potato and Vegetable ingredients in a bowl. Pour into a roasting pan (mine is 35 x 26cm/13.8 x 10.2").
- Season chicken - Put the chicken in the same bowl , drizzle with the oil and turn to coat. Mix the Seasoning in a bowl then sprinkle evenly on the chicken, using most on the skin side.
- Place on top of the vegetables, bundling the chicken into neat parcels by tucking the flapping bits under.
- Gravy - Put the flour in the same bowl then add about 1/2 cup of the stock. Whisk until lump free, then whisk in the rest of the stock and remaining Gravy ingredients. Pour into the pan down the edge (don't pour over chicken or veg).
- Bake 45 minutes - Drizzle the chicken with a little bit of olive oil then bake for 45 minutes.
- Stir in peas - Remove the chicken onto a plate. Add the thawed peas then use a rubber spatula to stir the gravy and vegetables - this will make the liquid come together into a lovely thick gravy. (See Note 5 if gravy is too thick or thin).
- Serve! - Divide vegetables and gravy between bowls, top with chicken and enjoy!
Notes
1. Chicken - Bone in thighs are best for the bake time required for the gravy to form and vegetables to cook through. Also, they will release more tasty juice into the gravy. Drumsticks could also be used (1 - 1.2kg / 2 - 2.4lb).
But if you really, really want to use this using boneless thighs, use 800g/1.6lb, bake vegetables and gravy without chicken for 20 minutes, then put the chicken on and bake for 17 - 20 minutes (shorter for small, longer for large ones).
I feel the sauce will lack flavour if using breast (as it doesn't release much juices), so I don't recommend it though if you really want to, you can - follow the boneless thighs directions.
2. Potatoes - You can really use any potatoes, just peel and chop. If using waxy potatoes, cut them slightly smaller to ensure they cook through in time (waxy potatoes take slightly longer to cook).
3. Beef stock has a deeper flavour than chicken stock so it will make the gravy tastier, as well as giving it a more brown colour. You can use chicken stock but I feel like the flavour is a bit light.
4. Dark soy sauce - The cheeky way I get a little extra flavour into gravy and make it a lovely brown colour. Regular appearance in gravy recipes that need a colour or flavour boost! It does not make it taste Asian-y, you can't taste it at all. :) Regular or light soy sauce won't work the same, I'm afraid.
5. Sauce thickness - Exact thickness will be affected by strength of oven, heat retention of pan, and juiciness of chicken. But it's easy to adjust as needed - if a little thick, whisk in a splash of hot water. If thin, remove the chicken (cover with foil to keep warm) and pop the pan with the veg and gravy back in for 5 - 10 min. Bear in mind gravy thickens fairly quickly as it cools.
Note: the potatoes in the video are cut a little bigger, I made them smaller in the final recipe to be extra sure they cook through. Mine were fine using a heavy duty roasting pan, but I get that not everyone has one. :)
Leftovers will keep for 3 - 4 days in the fridge, or freezer for 3 months.
Nutrition per serving, assuming 4 servings (one large chicken thigh per person).
Nutrition
Calories: 676cal | Carbohydrates: 48g | Protein: 37g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1614mg | Potassium: 1596mg | Fiber: 8g | Sugar: 6g | Vitamin A: 8424IU | Vitamin C: 48mg | Calcium: 78mg | Iron: 4mg