Save this One-Pan Chicken and Gravy for nights when you’re really pressed for time but want something hearty and cosy! A mixture of stock and flour gets poured into a pan with country seasoned chicken, potatoes and vegetables which magical turns into a rich gravy in the oven. How good is that!?
Unorthodox method – but it works!
This baked chicken dinner is made entirely in one pan – including the gravy, rather than making it separately in a saucepan like you usually would! It uses my “self-saucing” baked gravy method, where flour and stock are poured into a pan with vegetables and seasoned chicken. As everything bakes, the flour thickens the stock into gravy while all those lovely chicken juices drip in, making it beautifully rich and savoury.
I know it’s an unorthodox method, but it works AND tastes great! Just see the reader feedback on my Baked Sausage and Gravy and Baked Chicken and Gravy which use the same method. This isn’t one of those convenience hacks that sacrifices flavour. And actually, when you think about it, this is really just a variation of a baked stew, where the sauce becomes a rich gravy. 🙂
Today’s version has chicken, potatoes, carrots, peas and onion with the beautiful rich gravy. It will take you just over 10 minutes to get in the oven, then out comes a complete dinner.
Can all chicken dinners be this easy please? 🙂
Ingredients in One-Pan Chicken and Gravy with Potatoes and Vegetables
Here’s what you need to make this.
1. For the country seasoned chicken
The chicken is coated in a country inspired seasoning using staple spices I always, always have.
Bone-in Chicken Thighs – This recipe has been designed to use bone-in chicken thighs that stay beautifully juicy inside and get a lovely browning on the skin for the bake time required for the gravy to thicken and the vegetables to cook through.
Use 1 – 1.25 kg / 2 – 2.5lb of chicken, whether that’s 4 large or 5 to 6 smaller ones.
Other chicken cuts – Drumsticks will work nicely here, I’d increase the seasoning slightly as there’s more surface area. Chicken Marylands (leg quarters) would also be terrific! Bake them for 50 minutes to cook through – if the gravy is a little thicker than ideal, see recipe card notes for how to adjust thickness.
For boneless thighs, it will work but the chicken won’t colour in the same way as skin-on chicken does. But if you really want to use them, add them in partway through the bake time else they’ll over cook, and finish with a quick blast under the oven grill/broiler to brown the chicken a bit – I’ve included directions in the recipe card. I don’t recommend breast for this recipe as the tastiness of the gravy relies on the juices from the chicken, and breast doesn’t release much as it’s so lean.
Spices – My never-fail combination of paprika, garlic, onion and thyme! I call it a Country Seasoning. 🙂
Olive oil – To make the spices stick and help with browning.
2. Potato and vegetables
Here’s what I use for the vegetables. I chose them because they hold up for the whole baking time so you can put everything in at the beginning (except peas which are simply stirred in at the end and warmed using residual heat) and they don’t release liquid which will mess with the thickness of the gravy. Feel free to substitute with other vegetables, bearing in mind these factors. To be honest, other than root vegetables like celeriac I can’t think of others.
3. the magic self-saucing gravy!
And here’s what you need for the gravy! Just whisk everything together, pour in the pan, pop in the oven, and it will thicken like magic!
Beef stock / broth – Yes beef, not chicken! It has more flavour and gives the gravy more colour, though I’ve noticed that these days the beef stock I buy doesn’t have the same colour it used to have so I sometimes have to do a colour boost with soy sauce (next point).
Dark soy sauce – A little trick I use to add colour and flavour to simple gravies, very helpful when you’re making a gravy without the benefit of drippings from a roast. The gravy is quite pale without it, but just 1 teaspoon of dark soy totally transforms it into a rich brown colour. It does not taste Asian-y!! I promise, no one can even taste soy sauce in it at all. 🙂 But it’s optional. (Note: regular soy sauce or all-purpose soy sauce will not darken the colour of the gravy).
Flour – Just plain flour / all-purpose flour. This is what thickens the gravy.
Pepper – I like to use a nice amount of pepper for the gravy, feel free to cut back if you want.
No salt – There is enough salt between the stock and what washes off the vegetables.
How to make One-Pan Chicken and Gravy with Potatoes and Vegetables
Try to minimise touching the chicken skin once you sprinkle the seasoning on, so it coats it evenly rather than having some smeared bald batches. 🙂
Toss vegetables – Put the vegetables, oil, garlic, salt and pepper in a bowl and toss to coat. Then pour that in a roasting pan – mine is 35 x 26cm/13.8 x 10.2″. (You could just do this tossing in the pan, but the vegetables get coated more evenly in a bowl, and we re-use that bowl for the chicken and gravy anyway so we aren’t creating avoidable washing up!)
If your pan is larger then the gravy will probably end up thicker as it will reduce more, easily adjusted just by mixing in a little hot water. If yours is much smaller the gravy might be a little thinner when it’s hot out of the oven but don’t worry, it thickens quite quickly as it cools.
Coat chicken – Put the chicken in the same bowl and drizzle with oil, coating both sides. Then I kind of use the chicken to wipe the bowl clean of residual oil from the vegetables. Then sprinkle the chicken with the Seasoning – use some on the flesh side but most on the skin. Spread as needed to get it over all the skin but try to avoid touching it too much as you’ll rub the seasoning off.
Place chicken on top of the vegetables. Tuck the flappy skin under the sides and bundle the chicken up.
Gravy – In the same bowl, whisk the flour with about 1/2 cup of the beef stock until lump free. Then add the remaining stock and gravy ingredients and whisk.
Don’t try to whisk the flour with all the liquid in one go – you’ll end up with a gazillion pesky little flour lumps!🤯
Pour the gravy into the pan, down the side – don’t pour it over the chicken and wash off all the tasty seasoning!
Bake 45 minutes – Drizzle chicken with a little olive oil (about 1/2 teaspoon per chicken) then bake for 45 minutes at 200°C/390°F (180°C fan-forced) until the chicken is nicely browned on the tops and the gravy is bubbling.
No stirring, no turning required – unless you have a patchy oven and you want to rotate the pan partway through for evening browning of the chicken.
Peas and stir gravy – Remove the chicken onto a plate. Add the thawed peas into the pan then stir using a rubber spatula, being sure to get right into the corners of the pan where the gravy will be thicker. Mix to make the liquid comes together into a smooth gravy.
Note: Frozen peas are already cooked, so they just need to be warmed through. When this is fresh out of the oven, there is plenty of heat in the pan to warm them through.
And that’s it, dinner is served! You’ve got tasty seasoned roast chicken pieces, potatoes, carrots, onions and peas all smothered in a beautiful rich gravy that you’ve just made entirely in one pan. How good is that??!
Shout out to Jane* on Instagram, who planted the seed for this recipe when she commented on my vegetable-absent Baked Chicken and Gravy asking, “Do you think I could add vegetables to this?”
To which I responded, “Yes! Great idea!” then proceeded to bombard her with a stream of thoughts and instructions as the recipe started taking shape in my head, right then and there.
Poor Jane. I don’t think she was expecting quite such a barrage in response to one simple question. And she’s probably going to be even more surprised to see that I’ve turned it into an actual recipe AND I’m writing about her here. 🤣
But isn’t it wonderful that this recipe exists all because of one innocent little question she asked? 🙂 – Nagi x
* Changed name for privacy. I get that not everybody wants to put their life online!
Watch how to make it
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One-Pan Chicken and Gravy with Potatoes and Vegetables
Ingredients
- 1 – 1.25kg (2 – 2.5lb) large bone-in skin-on thighs (4 – 5 pieces) , ~220-250g / 7 – 8 oz each (Note 1)
- 1 tbsp olive oil
Chicken seasoning:
- 1 1/2 tsp paprika , regular/sweet
- 1/2 tsp garlic powder
- 1/2 tsp onion powder , or more garlic powder
- 1 tsp dried thyme , crushed with fingers
- 1 tsp cooking salt / kosher salt (halve for table salt, double for flakes)
- 1/4 tsp black pepper
Potato and vegetables:
- 600g/ 20oz baby potatoes , skin on, cut into 1.75 cm / 0.7" pieces (Note 2)
- 3 carrots , peeled, cut into 7mm / 1/3" thick coins (consider halving very big rounds into half moons)
- 1 large red onion , cut into 1cm / 0.4″ thick wedges
- 2 garlic cloves , crushed with garlic crusher or finely minced with a knife
- 1 1/2 tbsp olive oil
- 1 tsp cooking salt / kosher salt (halve for table salt, double for flakes)
- 1/4 tsp black pepper
Gravy:
- 1/3 cup plain flour / all-purpose flour
- 2 1/2 cups beef stock/broth , low sodium (yes, beef, not chicken! Note 3)
- 1 tsp dark soy *secret ingredient* , optional, to make gravy rich brown plus deepens flavour, or use gravy browner (Note 4)
- 1/2 tsp black pepper
Optional:
- 1 cup frozen peas , leave out to thaw while chicken is baking
- 1 tsp thyme leaves , for sprinkling (100% optional)
Instructions
ABBREVIATED RECIPE:
- Toss Potato & Veg ingredients in bowl, pour into pan. Coat chicken with olive oil then sprinkle with Seasoning. Place on Veg. Whisk flour with bit of stock, then whisk in everything else and rest of stock. Pour in pan, drizzle chicken with oil, bake 45 min at 200°C/390°F (180°C fan). Remove chicken, stir in peas, serve!
FULL RECIPE:
- Preheat the oven to 200°C/390°F (180°C fan-forced).
- Potato & veg – Toss the Potato and Vegetable ingredients in a bowl. Pour into a roasting pan (mine is 35 x 26cm/13.8 x 10.2").
- Season chicken – Put the chicken in the same bowl , drizzle with the oil and turn to coat. Mix the Seasoning in a bowl then sprinkle evenly on the chicken, using most on the skin side.
- Place on top of the vegetables, bundling the chicken into neat parcels by tucking the flapping bits under.
- Gravy – Put the flour in the same bowl then add about 1/2 cup of the stock. Whisk until lump free, then whisk in the rest of the stock and remaining Gravy ingredients. Pour into the pan down the edge (don't pour over chicken or veg).
- Bake 45 minutes – Drizzle the chicken with a little bit of olive oil then bake for 45 minutes, or until the chicken is browned and potatoes are soft.
- Stir in peas – Remove the chicken onto a plate. Add the thawed peas then use a rubber spatula to stir the gravy and vegetables – this will make the liquid come together into a lovely thick gravy. (See Note 5 if gravy is too thick or thin).
- Serve! – Divide vegetables and gravy between bowls, top with chicken and enjoy!
Recipe Notes:
Nutrition Information:
Life of Jaffle
Jaffle and his best mate Charlie, on a play-date! Inside:
Outside:
In Jaffle’s bedroom (yes, he still sleeps in the shower):
At work:
And later that evening after Charlie’s left for the day:
Ahhh bliss! Got to pour myself a RED wine and relax on my WHITE sofa for the first time since Jaffle arrived!!! 🤣
Has anyone tried this using a whole chicken?
This is cooked uncovered, right?
My family loved this and the rich taste of the gravy was admired!
I struggled a bit with the cooking time as the vegetables were undercooked at the time mark.
Next time I will make sure to cut the potatoes in small pieces, and to cook it in a metal cooking pan like Nagi did rather than a ceramic one, I suspect that it cooked slower because of that?
But in the end this all worked out well and I just did as the recipe recommended when coming across this trouble.
Delicious as always with your recipes, Nagi! However, I needed to cook for an extra 15 minutes to allow for chicken and potatoes to cook through. The chicken only reached 145 degrees internally after 45 mins.
I made this last night. So easy and tasty. Definitely 0n my list to make again.
Just made this but used Ninja Crispi instead of using the oven. It is excellent.
I baked this tonight very good. Big clue like baked stew, I should have cut my vegetables as if for stew, had to microwave them. Chicken came out perfect and tasty. The only deviation from this great recipe is I used a package of brown gravy mix and one cube of beef bullion. I took 1 cup of the gravy and thickened it more with water and cornstarch. Then added the most of the rest of the gravy. I scraped the rest on to the vegetables in the bowl and served the gravy separately. Definitely making this a regular dinner.
I followed sliding the gravy along side of the pan as in the recipe. I meant after all was cooked, I thickened the gravy and only then did I add a little on top of vegetables I had put in a bowl.
I am in Colorado, USA and found Tamari soy sauce…
Would that work instead of the dark sauce?
Love all things recipe tin eats!
I just made this but used chicken stock -it was delicious
I did the prep on this then piled it into the slow cooker for overnight. Swearing is banned on this site but it was f—–g YUM! Another Nagi winner for my list.
I might make this for Thanksgiving dinner, If I don’t get an invite, it looks delicious and can easily be downsized
I cooked this dish for tonights dinner. I have just demolished it. It was delicious and so easy to assemple. I used more thighs just because the ones I bought were not very big. I had almost 1.8kgs of chicken. Well done from Ireland.
To keep it GF, in addition to using cornflour instead of regular flour you can use Kitchen Bouquet or some other gravy browning instead of dark soy sauce, which is difficult to find GF. Just a tiny amount (drops!) should do it
Look for tamari- it is a traditional soy sauce made with only soybeans. Soy sauce is made with soy and wheat. I’ve never had trouble finding tamari near other Asian sauces.
I realized in the morning when this recipe appeared in my inbox, that I had most of the ingredients on hand and it looked simple enough for a post-work weeknight meal. It worked like a charm – one bowl to mix, one pot to cook…gravy just magically appears. I found it just needed an extra 10 minutes for the potatoes to cook through fully. Honestly, it reminded me of the comfort food of my childhood, with a couple more herbs and spices thrown in (we were a salt and pepper sort of house). This is definitely going to be made again this winter!
Can I make this ahead then bake later in the day?
Looks delicious. But is 45 minutes long enough to cook the chicken and the potatoes? It doesn’t seem like enough time for the potatoes to cook through or for the chicken to completely cook.
Made this for dinner tonight and it’s a keeper! So easy yet soooo tasty! I just adore your recipes, been making a lot of them lately, I’m going to buy your cookbooks next! lol
Thank you 🙏
I love how forgiving this recipe is! We adjusted for a few dietaries, using pumpkin instead of potato, and slightly altered seasonings (no paprika, added allspice and tarragon). We also broke down a whole chicken, which meant a slightly longer cooking time was needed.
I think next time we will add more garlic for preference and slightly reduced the amount of stock, as I think the less starchy veg impacted the gravy consistency.
Thank you Nagi for this awesome and adaptable recipe, highly recommend for a succulent midweek meal with minimal effort and easy clean up.
Would using skinless bone-in chicken thighs have the same cooking time?
Nagi, I find chicken thighs I buy in South Africa seem to have quite a lot of fat,(of all the fats I find chicken fat the least desirable) does this not impart a fatty taste to the gravy? Thanking you for some wonderful past dishes
Kinf of the chicken vegtables ragoût that my moeam use to make when I was young. The ragoût was a popular dish in the 70-80 years in Québec city, Canada, and used the same method but cook on the stove… Style a popular dish for christmas the famous Ragoût de boulettes… thank you so much for the recipe!
Love hearing that! I bet your mom’s was amazing 🙂 – N x