One Pan Roast Dinner With Gravy

You know when you’re craving a roast dinner (literally me every moment of the day) but do not have the energy to prep one after a long day’s work? Well, this recipe has you sorted. I’m talking roast chicken thighs, all the trimmings and a homemade gravy. All in one pan. Ohhhhhhh yes 😋

And that’s the beauty of this recipe, it’s absolutely effortless and still taste incredible! With just a little prep you can truly replicate a glorious roast dinner. First things first, the star of the show – the chicken. For this one pan roast dinner tray bake I use chicken thighs. Much easier to prep than a whole chicken and much cheaper as well. I tend to stay away from using other cuts of chicken because they dry up much quicker than thighs do. Bone in skin on as well for extra flavour. Now because this is a quick and convenient meal I don’t marinate the chicken, but rather coat it in herb butter (similar to my spatchcock chicken). Adds a tonne of flavour to the chicken, melts down into the veg and finally gives you the base for a homemade gravy too. Okay, let’s see what else we’re working with here:

One Pan Roast Dinner Trimmings

Pigs in blankets Carrots Parsnips Sprouts Potatoes Onions Rosemary & Garlic

You can however add any veg you want. Just ensure they’re similar sizes so they cook evenly.

How to make a one pan roast dinner

And finally rejoice in the fact your washing up is minimal! Woo hoo! Depending on how big your pan is, you might find the veg comes out quite soft because there’s too much juice in the pan. If this is the case then simply take off the meat, pour out the juices (save them for gravy) and grill/broil the veg to crisp up. On the other hand you might find that the veg is fine, in which case just remove everything out the pan. Side note – Homemade Cranberry Sauce anyone?

Homemade Gravy

Because really, what’s a roast dinner without gravy? Keeping with the theme of this recipe, you can make the gravy in the same pan. It’s actually best to do it this way too because that’s where all the flavour is! Once you’ve removed everything from the pan, place it over low-medium heat on the stove. Stir in flour to form a paste and really scrape all the caramelization off the bottom of the pan. Gradually pour in chicken stock until it thickens, stirring as you go to avoid any lumps. From there I check for seasoning and often drizzle a tiny bit of honey and a squeeze of lemon juice. However that is completely optional. Either way it’s gonna taste so so good. Now gimme that jug and let’s pour over that liquid gold 😋 So here we have it folks! Your one pan roast dinner ready and waiting!

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