Chicken thigh tray bake with creamy gravy

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

15 min
1h 10min


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


  • 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

  1. Preheat the oven to 375. Line a baking sheet with parchment paper.
  2. 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.
  3. Add chicken thighs, carrots, potatoes and garlic to the pan. Drizzle with olive oil. Sprinkle with thyme, salt and pepper and toss.
  4. Cook for 1 hour or until chicken is cooked and a knife can easily be inserted into the potatoes.


  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 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.

Find all products in this recipe

Natrel Lactose Free 2% 2L

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