One-Pan Chicken and Potatoes with Gravy: A Complete Comfort Food Classic

There’s something deeply satisfying about a one-pan meal—minimal cleanup, maximum flavor, and the comforting feeling of a home-cooked dish made with care. Among the many one-pan meals that grace dinner tables around the world, few are as timeless or universally loved as Chicken and Potatoes with Gravy. It’s a dish rooted in tradition, yet endlessly adaptable to modern kitchens and busy lifestyles.

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Imagine this: golden, seared chicken thighs nestled beside tender, seasoned potatoes, all slowly roasted in a single pan until everything is infused with rich, savory goodness. As it cooks, the pan juices develop into a luscious, velvety gravy that brings everything together. It’s the kind of meal that tastes like it took all day to make—but in reality, it requires only a few basic ingredients, a hot oven, and one reliable pan.

This recipe is more than just a practical solution to the “What’s for dinner?” question—it’s a return to honest, simple cooking. It embodies the kind of real food that nourishes both body and soul. Whether you’re preparing it on a chilly autumn evening, a Sunday afternoon with the family, or as a quick midweek fix, this dish delivers comfort in every bite.

The beauty of this one-pan recipe lies in its balance:

• Crispy chicken skin with juicy, tender meat underneath.

• Perfectly roasted potatoes, fluffy on the inside and crisp on the edges.

• A homemade pan gravy that ties the dish together with depth and richness.

Whether you’re an experienced home cook or just starting to build confidence in the kitchen, this recipe is a must-have in your rotation. It’s humble, hearty, and deeply satisfying—proof that great cooking doesn’t need to be complicated.

One pan. One meal. Countless memories.

Let’s begin.

How to Make One-Pan Chicken and Potatoes with Gravy: Step-by-Step Instructions

Creating a deeply satisfying one-pan chicken dinner is all about layering flavor, managing moisture, and knowing when to let the oven do the work. This recipe breaks the process into clear, manageable steps—from properly seasoning the ingredients to building a savory, silky gravy from scratch.

Before you begin, make sure your pan is oven-safe, large enough to hold everything in a single layer (without crowding), and preferably made of stainless steel or cast iron. A high-quality roasting pan or deep sheet pan also works beautifully.

Ingredients You’ll Need

For the Chicken and Potatoes:

• 6 bone-in, skin-on chicken thighs (or 4 bone-in breasts or drumsticks — mix and match as preferred)

• 1½ pounds baby potatoes or Yukon golds, halved or quartered

• 2 tablespoons olive oil or melted butter

• 1½ teaspoons kosher salt

• 1 teaspoon ground black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon smoked paprika (optional)

• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried thyme

• 4 garlic cloves, peeled and smashed

• 1 small yellow onion, thinly sliced (optional, for added flavor)

For the Gravy:

• 2 tablespoons pan drippings or butter

• 2 tablespoons all-purpose flour

• 1½ cups low-sodium chicken broth (preferably warm)

• Salt and pepper to taste

• Optional: A splash of cream or a knob of butter for richness

Step 1: Prep and Season the Chicken

Time: 10 minutes

Seasoning the chicken well is key for flavor and crispiness. Dry skin is crucial for getting that golden crust in the oven.

Instructions:

1. Remove the chicken from the refrigerator about 15–20 minutes before cooking to bring it closer to room temperature. This helps it cook more evenly.

2. Pat each piece thoroughly dry with paper towels—especially the skin.

3. In a small bowl, mix together salt, pepper, garlic powder, onion powder, smoked paprika, and chopped rosemary.

4. Drizzle 1 tablespoon of olive oil over the chicken and rub it in.

5. Sprinkle the seasoning mixture generously over all sides of the chicken. Don’t be shy.

Optional: For extra crisp skin, you can season the chicken and let it sit uncovered in the fridge for a few hours or overnight. This dries out the skin further, helping it crisp better during baking.

Step 2: Prepare the Potatoes

Time: 5 minutes

The potatoes roast in the same pan, soaking up the chicken juices as they crisp. Choose waxy varieties like Yukon Gold, red potatoes, or baby potatoes for the best texture.

Instructions:

1. Wash and dry the potatoes thoroughly.

2. Cut them into halves or quarters—roughly 1½-inch pieces—so they cook evenly.

3. In a bowl, toss the potatoes with the remaining 1 tablespoon olive oil, a pinch of salt and pepper, and an extra sprinkle of rosemary or thyme if desired.

4. Add the smashed garlic cloves and sliced onion (if using) for more aromatic flavor.

Step 3: Arrange Everything in the Pan

Time: 5 minutes

Proper spacing ensures even browning and roasting. Avoid stacking the ingredients—everything should be in a single layer.

Instructions:

1. Preheat your oven to 425°F (220°C).

2. Use a large oven-safe skillet, cast iron pan, or roasting pan. Lightly grease it or add a splash of oil to coat the surface.

3. Arrange the seasoned potatoes in a single layer across the bottom of the pan.

4. Nestle the chicken thighs skin-side up on top or around the potatoes. Place the garlic cloves and onions around the pan.

Pro Tip: Make sure the skin of the chicken is exposed, not submerged under potatoes or onions. This ensures it crisps properly in the oven.

Step 4: Roast Until Crispy and Golden

Time: 40–50 minutes

This is the heart of the dish—high heat roasting allows the chicken skin to crisp while the potatoes caramelize in the rendered fat.

Instructions:

1. Roast in the preheated oven for 40–50 minutes, uncovered.

2. About halfway through (around the 25-minute mark), baste the chicken with pan juices using a spoon or brush. This adds flavor and helps keep the meat juicy.

3. Use a meat thermometer to check for doneness:

   • Chicken thighs: 175–185°F (80–85°C)

   • Chicken breasts: 165°F (74°C)

4. Potatoes should be fork-tender and browned on the edges.

Optional Finishing Touch: For ultra-crispy skin, place the pan under the broiler for the last 2–3 minutes. Keep a close eye to avoid burning.

Step 5: Remove Chicken and Potatoes, Reserve Drippings

Time: 5 minutes

Once cooked, it’s time to separate the ingredients so you can use the flavorful drippings for your gravy.

Instructions:

1. Transfer the chicken and potatoes to a serving platter and cover loosely with foil to keep warm.

2. Carefully tilt the pan and spoon out 2 tablespoons of the drippings into a small bowl.

3. If you have more than 2 tablespoons, you can reserve the rest or discard excess fat, leaving the brown bits in the pan (these are gold for gravy).

Step 6: Make the Gravy in the Same Pan

Time: 5–7 minutes

This step transforms the baked-on flavor at the bottom of the pan into a savory, velvety gravy—without starting a second dish.

Instructions:

1. Place the pan back on the stove over medium heat. (If your pan isn’t stovetop-safe, transfer the brown bits and drippings to a saucepan.)

2. Add 2 tablespoons of flour to the 2 tablespoons of drippings or butter. Whisk constantly to form a smooth roux. Cook for 1–2 minutes, until golden.

3. Slowly pour in 1½ cups of warm chicken broth, whisking constantly to prevent lumps.

4. Scrape the bottom of the pan with a wooden spoon to lift up all the flavorful bits.

5. Simmer for 3–5 minutes, stirring frequently, until the gravy thickens to your desired consistency.

6. Taste and adjust seasoning with salt and pepper. Add a splash of cream or butter for extra richness if desired.

Step 7: Serve and Enjoy

Time: Immediate

You’ve made a full, flavorful meal in a single pan—time to enjoy the reward.

Instructions:

1. Return the chicken and potatoes to the pan or serve on a platter.

2. Spoon warm gravy over each piece of chicken and the potatoes.

3. Garnish with fresh chopped herbs and a squeeze of lemon if desired.

Serving Suggestions:

• Serve with a simple green salad or roasted green beans for balance.

• Use crusty bread to mop up the leftover gravy.

• Add sautéed mushrooms or peas to the gravy for a twist.