Chicken thigh tray bake with creamy gravy

This hearty and comforting chicken dish is perfect for Sunday night dinner.

Preparation

  1. Preheat the oven to 375. Line a baking sheet with parchment paper.
Chicken thighs
  1. Cut the potatoes hassle-back style, cutting slits along one side of the potatoes without slicing them all the way through. Place in a large tray pan.
  2. Add chicken thighs, carrots, potatoes and garlic to the pan. Drizzle with olive oil. Sprinkle with thyme, salt and pepper and toss.
  3. Cook for 1 hour or until chicken is cooked and a knife can easily be inserted into the potatoes.
Gravy
  1. Pour the chicken’s pan juices into a small saucepan. Add chicken stock and herbs. Bring to a boil.  
  2. In a small bowl, combine cornstarch and 2 tablespoons of milk. Add to the saucepan. Reduce to a simmer and add 1 cup of milk. Cook until the sauce thickens, about 5 minutes. Add salt and pepper to taste.  

Butterflyfood

Toronto, Ontario

Ashley, is a self-taught cook, baker and photo taker living in Toronto in a small apartment with a teeny kitchen with a very handsome man, one moody cat that she loves to snuggle and too many cookbooks.

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