Juicy chicken thighs baked to perfection alongside golden, seasoned potatoes—this one-pan chicken and potatoes with gravy is the kind of meal I turn to when I want something hearty, homey, and deeply satisfying. Everything comes together in a single pan, with minimal prep and clean-up, yet the result tastes like something I spent hours preparing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 bone-in, skin-on chicken thighs
1 ½ pounds baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and black pepper, to taste
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 teaspoon Worcestershire sauce
Directions
I start by preheating the oven to 400°F (200°C) and lightly greasing a large baking dish or sheet pan.
Then I pat the chicken thighs dry with paper towels and rub them with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
I toss the halved baby potatoes with a little more olive oil, rosemary, salt, and pepper, then arrange them around the seasoned chicken on the pan.
I bake everything uncovered for about 45–50 minutes, until the chicken is cooked through (165°F/74°C internal temperature) and the potatoes are golden and tender.
While that’s baking, I make the gravy by melting butter in a saucepan over medium heat. I whisk in the flour and cook for a minute or two until it’s lightly golden.
Then I slowly add in the chicken broth and Worcestershire sauce, whisking constantly to avoid lumps. I let it simmer for 5–7 minutes until it thickens nicely.
Once the chicken and potatoes are out of the oven, I let them rest for 5 minutes, then serve them hot with a generous drizzle of warm gravy.
Servings and timing
Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Calories per Serving: 410 kcal
Variations
Sometimes I like to change things up depending on what I have in the kitchen. I might swap out the rosemary for thyme or sage for a different herbal note. If I want a bit more heat, I add a pinch of cayenne or red pepper flakes. For a more veggie-packed version, I add carrots or green beans to the pan in the last 20 minutes of baking. And when I’m craving something even heartier, I’ll use sweet potatoes instead of regular ones—they add a nice sweetness that balances beautifully with the savory gravy.
Storage/Reheating
Leftovers keep really well in the fridge. I store everything in an airtight container and it stays fresh for up to 3–4 days. When I reheat, I prefer using the oven at 350°F for about 15 minutes so the chicken skin stays a little crispy, but the microwave works just fine too. If the gravy thickens up too much in the fridge, I stir in a splash of water or broth while reheating to bring it back to the right consistency.
FAQs
How do I know when the chicken is fully cooked?
I always check the thickest part of the thigh with a meat thermometer—it should read 165°F (74°C). If I don’t have a thermometer handy, I look for clear juices and no pink near the bone.
Can I use boneless chicken thighs or breasts?
Yes, I can! Boneless thighs work well, though they may cook a bit faster, so I check them around the 35–40 minute mark. Chicken breasts can be used too, but they tend to be drier than thighs, so I watch them closely.
Can I make this ahead of time?
Absolutely. I often prep the chicken and potatoes earlier in the day, keep them covered in the fridge, and pop the pan in the oven when I’m ready to bake. The gravy can also be made ahead and reheated just before serving.
What other vegetables go well with this dish?
I like adding carrots, parsnips, or green beans—they roast well and complement the flavors. Just make sure to cut denser veggies like carrots into smaller pieces so they cook through in time.
Can I freeze the leftovers?
Yes, I can freeze the chicken and potatoes (though the texture of potatoes may change slightly). I store the gravy separately in a freezer-safe container. Everything lasts up to 2 months. I thaw in the fridge overnight and reheat gently.
Conclusion
This one-pan chicken and potatoes with gravy is one of those meals I find myself making again and again. It’s easy, cozy, and delivers serious flavor with just a handful of ingredients and one dish to wash. Whether I’m serving it for a casual family dinner or meal prepping for the week, it’s a reliable favorite that never disappoints.
Recipe:
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One-Pan Chicken and Potatoes with Gravy
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Halal
Description
Juicy chicken thighs and golden roasted potatoes come together in one pan with a rich homemade gravy. This hearty and comforting meal is easy to prepare and perfect for any weeknight dinner.
Ingredients
6 bone-in, skin-on chicken thighs
1 ½ pounds baby potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and black pepper, to taste
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 teaspoon Worcestershire sauce
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.
- Pat the chicken thighs dry with paper towels. Rub with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Toss the halved baby potatoes with a bit of olive oil, rosemary, salt, and black pepper. Arrange them around the chicken on the pan.
- Bake uncovered for 45–50 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender.
- While the chicken and potatoes bake, make the gravy. Melt the butter in a saucepan over medium heat.
- Whisk in the flour and cook for 1–2 minutes until lightly golden.
- Gradually whisk in the chicken broth and Worcestershire sauce. Simmer for 5–7 minutes until thickened.
- Let the chicken and potatoes rest for 5 minutes after baking. Serve hot with a generous drizzle of gravy.
Notes
Swap rosemary for thyme or sage for a different flavor profile.
Add a pinch of cayenne or red pepper flakes for heat.
Add carrots or green beans during the last 20 minutes of baking for extra vegetables.
Use sweet potatoes instead of regular potatoes for a sweeter twist.
Store leftovers in an airtight container in the fridge for 3–4 days.
Reheat in the oven at 350°F for best texture, or use the microwave.
If the gravy thickens too much when cold, stir in a splash of water or broth while reheating.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 115 mg
