One-Pan Chicken and Gravy with Potatoes and Vegetables

A self-saucing chicken and gravy dish with potatoes and vegetables, perfect for busy nights.

By recipe_tin

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 600 g baby potatoes
• 3 carrots
• 1 large red onion
• 2 garlic cloves
• 1.5 tbsp olive oil
• 1 tsp cooking salt / kosher salt
• 0.25 tsp black pepper
• 4 pieces bone-in skin-on chicken thighs
• 1 tbsp olive oil
• 0 chicken seasoning
• 1.5 tsp paprika
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 1 tsp dried thyme
• 1 tsp cooking salt / kosher salt
• 0.25 tsp black pepper
• 0.33 cup plain flour / all-purpose flour
• 2.5 cups beef stock/broth, low sodium
• 1 tsp dark soy sauce
• 0.5 tsp black pepper
• 0 gravy mixture
• 0 olive oil
• 0 cooked chicken
• 1 cup frozen peas

Instructions

1. Preheat the oven to 210°C/410°F (190°C fan-forced).
2. Toss the baby potatoes, carrots, red onion, and minced garlic in a bowl with olive oil, cooking salt, and black pepper. Pour the mixture into a large roasting pan.
3. Add the chicken thighs into the same bowl, drizzle with olive oil, and turn to coat. Sprinkle with the chicken seasoning, using most on the skin side. Place the chicken on top of the vegetables in the roasting pan.
4. Mix the chicken seasoning ingredients: paprika, garlic powder, onion powder, dried thyme, cooking salt, and black pepper.
5. Whisk the plain flour with about ½ cup of beef stock until lump-free, then whisk in the remaining beef stock, dark soy sauce, and black pepper.
6. Pour the gravy mixture into the roasting pan.
7. Drizzle the chicken with olive oil and bake in the oven for 40 minutes until the chicken is brown and the gravy is bubbling.
8. Remove the chicken from the pan.
9. Add the thawed peas to the pan and stir with a rubber spatula to bring the gravy together.
10. Serve the chicken with the potatoes, vegetables, and gravy.