Chicken thigh tray bake with creamy gravy

By:
Butterflyfood

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

Serves
4 to 6 servings
Preparation
15 mins
Cooking
1 h 10 mins
Recipe ingredients
Chicken Thighs
8-10
chicken thighs
5 or 6
carrots, peeled and cut into 2-inch chunks
1 or 2
lbs
red potatoes
1
bulb garlic
2 to 3
tbsp
olive oil
4
sprigs rosemary
1
tbsp
fresh chopped thyme
Salt and pepper to taste
Gravy
1
tbsp
corn starch
2
tbsp
Natrel Lactose Free 2%
½
cup
chicken stock
1
tsp
fresh chopped thyme
1
cup
Natrel Lactose Free 2%
Chicken Thighs
Preheat the oven to 375. Line a baking sheet with parchment paper.
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.
chicken-thigh-bake1
Add chicken thighs, carrots, potatoes and garlic to the pan. Drizzle with olive oil. Sprinkle with thyme, salt and pepper and toss.
chicken-thigh-bake2
Cook for 1 hour or until chicken is cooked and a knife can easily be inserted into the potatoes.
chicken-thigh-bake2
Gravy
Pour the chicken’s pan juices into a small saucepan. Add chicken stock and herbs. Bring to a boil.
chicken-thigh-bake3
In a small bowl, combine cornstarch and 2 tablespoons of Natrel Lactose Free. Add to the saucepan. Reduce to a simmer and add 1 cup of Natrel Lactose Free. Cook until the sauce thickens, about 5 minutes. Add salt and pepper to taste.
chicken-thigh-bake4

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