Go Back

Chicken and Potatoes with Gravy

Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: dinner
Calories: 430
Ingredients Equipment Method

Ingredients
  

For the Chicken
  • 4 bone-in chicken thighs or breasts
  • 1 tbsp olive oil
  • Salt and black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • ½ tsp dried thyme
For the Potatoes & Aromatics
  • 1½ lbs baby potatoes or Yukon gold potatoes halved
  • 1 medium onion sliced
  • 3 garlic cloves minced
  • 1½ cups chicken broth
  • 1 tbsp butter
For the Homemade Gravy
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 –1¼ cups pan drippings + broth
  • Salt and pepper
  • Optional: splash of cream for richness

Equipment

  • Large skillet or Dutch oven
  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Whisk
  • Ladle
  • Oven-safe baking dish (if oven-finished)

Method
 

Season and Sear the Chicken
  1. Pat the chicken dry, then season generously with salt, pepper, garlic powder, onion powder, paprika, and thyme.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  3. Sear the chicken, skin-side down, until golden brown. Flip and sear the other side.
  4. Why this step matters: Searing builds a flavorful crust and forms the foundation for a rich gravy later.
Add the Aromatics and Potatoes
  1. Remove the chicken temporarily and lower the heat.
  2. Add sliced onions and sauté until soft. Stir in garlic and cook for 30 seconds.
  3. Nestle halved potatoes around the skillet, then return the chicken on top.
  4. This layering ensures the potatoes absorb the chicken juices as they cook.
Pour in the Broth and Simmer
  1. Add chicken broth and a pat of butter. Bring to a gentle simmer.
  2. Cover the skillet and transfer to a preheated 375°F (190°C) oven.
  3. Bake for 35–40 minutes until chicken is cooked and potatoes are tender.
Remove Chicken and Potatoes to Make the Gravy
  1. Transfer the cooked chicken and potatoes to a plate. Keep warm.
  2. Place the skillet back on the stovetop over medium heat.
  3. Skim excess fat if needed. You should have flavorful pan drippings ready for gravy.
Make the Gravy
  1. In a small pan, melt butter and whisk in flour to form a roux.
  2. Gradually add the pan drippings and broth, whisking continuously until smooth and thickened.
  3. Season with salt and pepper. Add a splash of cream if you want extra richness.
  4. Expert Tip: Simmer gravy for several minutes to deepen the flavor and achieve a silky texture.
Serve Everything Together
  1. Plate the chicken and potatoes, then drizzle generously with warm gravy.
  2. Garnish with fresh parsley if desired.