Description
This One-Pan Chicken and Potatoes with Gravy recipe is the perfect comfort food dinner that combines crispy chicken thighs, buttery roasted potatoes, and a rich, homemade pan gravy. Ideal for busy weeknights or cozy Sunday dinners, it’s hearty, easy to make, and packed with flavor. A must-try one-pan chicken dinner recipe!
Ingredients
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
1. 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.
2. Place chicken skin-side down and sear for 4-5 minutes until golden. Flip and cook another 2 minutes. Remove and set aside.
3. Melt butter in the same pan. Add chopped onion and garlic, sauté until softened, about 3 minutes.
4. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth to form a light gravy.
5. Add potatoes and herbs to the pan. Stir to coat. Place chicken back on top, skin-side up.
6. Transfer pan to the oven and bake for 35–40 minutes, until chicken is fully cooked and potatoes are tender.
7. Remove herbs and spoon thickened gravy over chicken and potatoes before serving. Add more broth if needed to adjust gravy consistency.
Notes
Let chicken rest 5 minutes before serving for juicier meat.
For extra gravy, double the broth and flour amounts.
You can swap Yukon gold for baby red potatoes if preferred.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh + 1 cup potatoes + gravy
- Calories: 460
- Sugar: 3g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 130mg