Chicken Thighs Baked in Onion Gravy with Roast Potatoes
Crisp skinned chicken thighs roast over potatoes and carrots, then bubble in onion gravy for an easy tray dinner.
Made with Onion gravy. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15
- LevelEasy
- Costabout £3.29 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Toss the potatoes and carrots with the olive oil, thyme and a good pinch of salt in a large roasting tin.
- 2
Season the chicken thighs and sit them skin side up on top of the vegetables. Roast for 35 minutes.
35 min - 3
Warm 300 ml of your ready made onion gravy (see the base recipe) in a pan until steaming hot.
- 4
Take the tin out. Pour the gravy around the chicken, keeping the skin dry, and scatter in the peas. Return to the oven for 15 minutes, until the chicken skin is crisp and the juices run clear.
15 min - 5
Check a thick part of a thigh. It should be piping hot all the way through with no pink meat.
- 6
Rest for 5 minutes, then serve straight from the tin.
5 min
Tips
- Keep the gravy off the chicken skin so it stays crisp.
- Cut the potatoes into pieces of similar size so they cook evenly.
- Use boneless thighs if you prefer. Cut the first roasting time to 25 minutes.
Storing and freezing
Cool within 2 hours and keep in the fridge for up to 2 days. Reheat until steaming hot all the way through. Do not reheat more than once.
Questions
How do I know the chicken is cooked?
The juices should run clear with no pink meat near the bone, and the thickest part should be steaming hot. A probe thermometer should read 75C or more.
Is this chicken traybake gluten free?
Yes, as long as your onion gravy was made with gluten free stock and Worcestershire sauce, as the base recipe describes.
More made with onion gravy
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
