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One-Pan Chicken and Potatoes with Gravy

A comforting and flavorful one-pan dish featuring crispy chicken thighs, tender baby potatoes, and a rich gravy, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs or breasts Thighs are recommended for juiciness.
  • 1 pound baby potatoes, halved These add texture and flavor.
  • 1 piece onion, chopped For added flavor.
  • 2 cups chicken broth Ensure low-sodium if preferred.
  • 1 tablespoon olive oil For searing the chicken.
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • to taste Salt and pepper To season the chicken.
  • 1 tablespoon cornstarch (optional) For thicker gravy.
  • to taste Fresh parsley for garnish (optional) For presentation.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken dry with paper towels and season both sides with salt, pepper, garlic powder, and paprika.
Cooking
  1. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken and cook for about 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
  2. In the same skillet, add the chopped onions and sauté until they become translucent, about 3-4 minutes.
  3. Layer the halved baby potatoes around the onions and pour the chicken broth into the skillet.
  4. Place the seared chicken back into the skillet. Transfer to the preheated oven and roast for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender.
  5. If you prefer a thicker gravy, mix cornstarch with a little water to create a slurry. Add this to the pan juices during the last 5 minutes of cooking, stirring to incorporate.
  6. Remove from the oven, garnish with fresh parsley if desired, and serve hot.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat by thawing overnight and warming in a covered dish at 350°F (175°C).