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!!! 🤣
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
Oh Jaffle & Charlie! Nagi would you please show a picture of jaffles (food)?
Btw its since The Choc Cheesecake, there was no heart button to save the recipe, don’t know, why? . .
Jaffle’s food is not very appetising! 😆 He is currently on dog food. I can’t wait to move him onto homemade!!
OMG what an inspired idea! When a recipe calls for onion (like pretty much all savoury dishes) I use a mix of onion leeks and fennel, usually diced up to similar size. Can’t wait to try that in this one. And ooo celeriac has become part of my cooking as well so that would hit the spot too.
Seeing I’ve only just seen this recipe I haven’t tried it yet but anything that makes a meal piss-easy is just fine by me!!
“Piss-easy” 😆 I should’ve christened it that!
Of course you should have! But some find the association of piss and food a little disconcerting! My absolute pleasure to hand you that gift whenever you need! LOL!!
This is my dinner tonight.
Hope you enjoyed it Robert!!
Bugger I accidently got thigh without bone. What adjustment should I make. Could I take thighs out earlier after about 30 min. And then return to pan when veges cooked
Hi Mandy! Yes, that’s exactly what I’d do! Boneless thighs will cook faster so take them out once cooked through, then pop them back in at the end to warm through. You’ll still get lovely flavour in the gravy! See directions in the recipe card notes 🙂 – N x
So good! Used leg with back attached.; it took longer to cook than the 45 minutes; i had to add an extra 20 minutes, but that’s understandable. Gravy was really outstanding! I added parsnips, cuz I had them. Hubby says it’s a keeper. I agree!
Love that you made it work with what you had, Lou! And parsnips are a fabulous addition. So pleased you both enjoyed it, especially the gravy!! – N x
The best gravy!! Nice trick using soy sauce and I now have that one memorized. I did not have peas but everything else and the flavor is outstanding!! Thank you.
The soy sauce trick is a good one, isn’t it!! I use it alot when I want to deepen the colour of a sauce 🙂 – N x
Just made this and it’s wonderful. Veggies were a little firm at 45 so I added an additional 20 and they were perfect. I added some fresh rosemary and thyme also.
So glad you enjoyed it Ru! Love the addition of fresh herbs, and glad you gave the vegetables the extra time they needed. – N x
Just made this today after seeing it in my inbox this morning!
WOW! It’s AMAZING 😄
And I love how easy it is. A true one pot meal with minimal effort and maximum flavor. We are just heading into winter in North America, and I know we will be eating this quite a bit in the coming months!
LOVE hearing this Sammy!! This is exactly the sort of cosy, low effort dinner I crave in winter. So pleased it’s going into your regular rotation! – N x
Can this be done with a cooked roast chicken
Hi Jessie! The recipe relies on the juices from the raw chicken to flavour the gravy, so I wouldn’t recommend using cooked roast chicken. It would also dry out with that much time in the oven. – N x
It was good but took a bit longer than 45min – my potatoes were cut to instructions but were still too firm after 45min, I’d say I needed an hour. Good gravy!
Hi Danielle! Glad you were able to make it work for you. Sorry to hear it took longer. I will pop an extra tip in the recipe card! – N x
If I wanted to pop some puff pastry over the top of this – would I do so after the dish has baked or at some point through the cooking process?
Hmmmm…I’ll bet that would make an excellent low-hassle, super-tasty pot pie filling too. Double the recipe, add half to a pie shell later with half the chicken shredded – boom – instant meal #2! Good question about the puff pastry though.
Hi Gayle! After 🙂 Need the evaporation to reduce the gravy. To do a pie, I would reduce the stock – by half – cook per recipe, take chicken out and remove flesh off bones, maybe shred. Toss back in, mix to smooth the sauce, pop pastry on top, brush with egg and bake! Please don’t be surprised if this recipe ends up on here,,, 🙂 – N x
Nagi – geez Jaffle and friend look like they are working damn hard while at work 😂😂 you would have enjoyed that red 🍷. Love this dish – how easy and yummy for weeknight (or any night) dinner. Thank you for being so clever and coming up with something after seeing that question x
Ha ha, absolutely exhausting work being that cute!! 😂 And yes, that wine was very well deserved! So glad you love the recipe Patsy, I’m rather pleased with how this one turned out! – N x
This is probably a pretty basic question…I no longer have a metal roasting pan. Would it work in one of my 10X13 ceramic dishes?
P.S. Marley (my great dane) says hi to all…especially Jaffle.
Hi Anne! Yes, a ceramic dish will work, though it may take a little longer to heat up and cook everything through. Just check the potatoes are tender before taking it out. And a big hello to Marley from Jaffle!! ❤️ – N x
Could I use this same recipe with beef cubes?
It would take much longer to cook, interesting thought though, I’d like to give it a go on day!
Can you use beef stock cubes for the gravy mix or do you have to buy a pouch of beef stock?
I will definitely give this a try, and I already know it will be another hit in our house. I will make two small substitutions: cornstarch instead of flour and coconut aminos instead of soy sauce (because I have Celiac disease).
Jaffle looks so happy when he plays with Charlie.
Hi Alexandra – did you know that you can buy gluten free soy sauce (kikkoman brand makes it) 😊
Yes, but I prefer the coconut aminos
Hope you love it Alexandra! Just a heads up that cornflour thickens differently to flour, so you’ll need to adjust the quantity – use about 30% less. Coconut aminos should be fine though! And yes, Jaffle is in absolute heaven when Charlie comes to play! 😂 – N x
This recipe looks amazing. Can leg quarters be used, it’s all I have on hand.
Yes! Bake for around 50 minutes, that should be long enough. If the gravy gets a little thicker than ideal, just add a splash of water when mixing the peas in 🙂 – N x PS I’ll pop these directions in the recipe card.
Curious if I could substitue Au Jus for the beef broth?
You could – and wow! So rich 🙂 – N x
I cannot wait to try out this recipe tomorrow!
I made the Portuguese chicken and rice today and loved it!
Hope you get a chance to try it Shelley! – N x
Thanks so much for your wonderful recipes! In your oone-pan-chicken-and-gravy-with-potatoes-and-vegetables recipe Navi mentions once about adding the chicken , “For boneless thighs, add them in partway through the bake time else they’ll over cook – I’ve included directions in the recipe card.” I can’t find that in the recipe instructions, has it changed?
Thanks so much. I’ve got my chicken thighs defrosting now for this recipe tonight.
I believe it is this:
“But if you really, really want to use this using boneless thighs, use 800g/1.6lb, bake vegetables and gravy without chicken for 20 minutes, then put the chicken on and bake for 17 – 20 minutes (shorter for small, longer for large ones).”
Hi Laura! It’s in Note 1 of the recipe card 🙂 – N x