Homemade Roasted Chicken & Potatoes & Gravy
Directions
- 1Preheat the oven to 420°F.
- 2Prepare herb paste: In a bowl, combine minced rosemary, thyme, sage, garlic, and parsley. Add olive oil, salt, and pepper. Mix well.
- 3Place potatoes in a skillet. Arrange chicken thighs on top, skin up, and salt generously.
- 4Spread herb paste over the chicken.
- 5Roast the chicken for about 1.5 hours at 420°F, or until the internal temperature reaches 165-170°F.
- 6Remove chicken from oven and let it rest for 10 minutes.
- 7Make gravy: In the same skillet, make a roux by whisking together flour and oil from pan drippings for 1 minute.
- 8Add white wine and butter; cook for 2 minutes.
- 9Add pan juices and chicken broth; whisk until thickened.
- 10Adjust gravy consistency and seasoning.
- 11Serve chicken and potatoes with gravy.
- 12Portion out the meal into individual containers for meal prep.
Ingredients
- 4 pounds chicken thighs
- 2 pounds baby potatoes
- 0.25 cup fresh rosemary
- 0.25 cup fresh thyme
- 0.25 cup fresh sage
- 0.25 cup fresh garlic
- 0.5 cup fresh parsley
- 0.5 cup olive oil
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 0.25 cup white wine
- 2 tablespoons butter
- 2 cups chicken broth
- 2 tablespoons flour
Equipment
cast iron skilletbowlknifewooden cutting boardovenwhisklarge pan
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