One Pan Roasted Chicken and Gravy with Potatoes

Name: One Pan Roasted Chicken and Gravy with Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: American
Ingredients: 1.2 kg bone in skin on chicken thighs; 1.5 teaspoons paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme; 2 tablespoons olive oil; 3 large potatoes, peeled and cut into 3cm chunks; 2 carrots, sliced into thick rounds; 1 large onion, cut into thick wedges; 1/2 cup frozen peas; 2 cups beef stock; 1/4 cup plain flour; 1 teaspoon dark soy sauce; 1/2 teaspoon black pepper; Salt to taste

A cozy all in one dinner where the chicken, vegetables, and a rich gravy all cook together in a single roasting pan.

By Enzo81 Kitchen· American· November 3, 2026

One Pan Roasted Chicken and Gravy with Potatoes

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Prep

15 minutes

Cook

50 minutes

Total

1 hour 5 minutes

Serves

This is one of my favorite tricks for busy weeknights when you want a real home cooked meal without a pile of dishes. You simply arrange your seasoned chicken and vegetables in a pan and pour a simple stock mixture around them. As it bakes, the chicken juices drip down to create a savory gravy that thickens naturally in the oven.

The secret to the deep color in the gravy is a tiny bit of dark soy sauce. It does not make the dish taste like Asian cuisine, but it gives the sauce that beautiful brown look you usually only get from hours of roasting. Be sure to use chicken thighs with the bone still in, as they stay much juicier than other cuts during the baking process.

Ingredients

1.2 kg bone in skin on chicken thighs
1.5 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
2 tablespoons olive oil
3 large potatoes, peeled and cut into 3cm chunks
2 carrots, sliced into thick rounds
1 large onion, cut into thick wedges
1/2 cup frozen peas
2 cups beef stock
1/4 cup plain flour
1 teaspoon dark soy sauce
1/2 teaspoon black pepper
Salt to taste

9Instructions

1
Preheat your oven to 200C or 400F.
2
Put your potatoes, carrots, and onions in a large bowl with a splash of oil and a pinch of salt and pepper, then toss them well to coat.
3
Spread the vegetables out into a large roasting pan.
4
In the same bowl, add your chicken thighs with the rest of the oil, paprika, garlic powder, onion powder, and thyme, then rub the seasoning all over the chicken.
5
Place the chicken pieces on top of the vegetables in your roasting pan.
6
In a jug, whisk the beef stock, flour, soy sauce, and pepper until the mixture is smooth and has no lumps.
7
Pour the stock mixture into the pan around the chicken pieces, being careful not to pour it over the chicken skin so it stays crispy.
8
Bake for about 50 minutes until the chicken is golden and the potatoes are tender.
9
Stir the frozen peas into the hot gravy and let everything sit for 5 minutes before you serve it so the sauce can finish thickening.

Tips

If the gravy is too thick for your liking, just whisk in a little bit of hot water before serving. This meal stays fresh in the fridge for three days, and it actually tastes even better the next day as the flavors soak into the potatoes. Serve it with some crusty bread to catch all that delicious sauce.

#chicken #one pan #comfort food #easy dinner #family meal

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