One-Pan Chicken and Potatoes with Gravy
A comforting dish featuring crispy chicken thighs, tender potatoes, and rich gravy, all made in one pan for easy preparation and cleanup.
Ingredients
Main Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 4 medium-sized potatoes (cut into chunks)
- 1 piece onion (sliced)
- 2 cups chicken broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon thyme
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to ensure the chicken gets crispy and the potatoes cook perfectly.
- Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, garlic powder, and thyme.
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the sliced onions and sauté until they become translucent—about 3-4 minutes.
- Push the onions to one side and place the chicken thighs skin-side down in the skillet. Sear them for about 4-5 minutes until they develop a nice golden crust. Flip them and sear the other side for another 4-5 minutes.
Cooking
- Once the chicken is browned, add the potato chunks around the chicken in the pan. Pour in the chicken broth, ensuring that the potatoes are mostly submerged.
- Transfer the skillet to the preheated oven and bake for 30-35 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The potatoes should be tender.
Making the Gravy
- Once the chicken and potatoes are done, remove the skillet from the oven. If you want a thicker gravy, transfer the broth to a saucepan, bring it to a simmer, and whisk in a cornstarch slurry (cornstarch mixed with a little water) until thickened.
Serving
- Plate your One-Pan Chicken and Potatoes with Gravy, drizzling the delicious gravy over the top. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month. Reheat in the oven or microwave for best results.