Country Supper
Discover the comforting flavors of a hearty "Country Supper," a one-pan chicken dinner that’s as satisfying as it is wholesome. Perfectly seasoned bone-in, skin-on chicken thighs are seared to golden perfection before being nestled among rustic potatoes, tender carrots, and crisp green beans, all roasted together in a velvety garlic-herb gravy. Infused with the fragrant aromas of fresh rosemary and thyme, this farmhouse-style dish is an ideal balance of protein and vegetables, making it a complete meal that's big on flavor and easy to prepare. With just 20 minutes of prep and a single skillet to clean, this cozy, oven-roasted dinner is perfect for busy weeknights, casual gatherings, or anytime you crave classic comfort food with a rustic twist.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 4 medium potatoes (e.g., Yukon gold)
- 3 large carrots
- 200 grams green beans
- 3 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 3 units garlic cloves, minced
- 1 tablespoon fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes, then cut them into quarters. Peel and slice the carrots into 1-inch chunks. Trim the ends of the green beans.
In a large mixing bowl, toss the potatoes, carrots, and green beans with 2 tablespoons of olive oil, half of the rosemary, half of the thyme, and a pinch of salt and pepper. Set aside.
Pat the chicken thighs dry using paper towels, then season them on both sides with paprika, salt, and pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet or cast iron pan over medium-high heat. Add the chicken thighs, skin-side down, and sear them for 4–5 minutes until golden brown. Flip and cook the other side for another 3 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and cook until fragrant, about 30 seconds.
Sprinkle the flour over the butter and garlic, stirring constantly to create a roux. Gradually pour in the chicken broth, whisking continuously until a smooth gravy forms. Allow the gravy to simmer for 2–3 minutes until it thickens.
Return the seared chicken thighs to the skillet, nestling them in the gravy. Arrange the seasoned vegetables around the chicken in the skillet.
Transfer the skillet to the preheated oven and roast for 35–40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the vegetables are tender.
Carefully remove the skillet from the oven and let it rest for 5 minutes. Garnish with the remaining rosemary and thyme before serving.
Serve the chicken, vegetables, and gravy family-style directly from the skillet for a hearty, rustic presentation.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 40% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 923 mg | 40% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 5.5 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1158 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
