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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
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.
Step 3
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.
Step 4
Pat the chicken thighs dry using paper towels, then season them on both sides with paprika, salt, and pepper.
Step 5
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.
Step 6
In the same skillet, reduce the heat to medium and melt the butter. Add the minced garlic and cook until fragrant, about 30 seconds.
Step 7
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.
Step 8
Return the seared chicken thighs to the skillet, nestling them in the gravy. Arrange the seasoned vegetables around the chicken in the skillet.
Step 9
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.
Step 10
Carefully remove the skillet from the oven and let it rest for 5 minutes. Garnish with the remaining rosemary and thyme before serving.
Step 11
Serve the chicken, vegetables, and gravy family-style directly from the skillet for a hearty, rustic presentation.
Nutrition Facts
| Serving size | (2293.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2745.7 |
| Total Fat 170.5g | 0% |
| Saturated Fat 49.3g | 0% |
| Polyunsaturated Fat 5.1g | |
| Cholesterol 551.8mg | 0% |
| Sodium 4555.6mg | 0% |
| Total Carbohydrate 173.9g | 0% |
| Dietary Fiber 22.4g | 0% |
| Total Sugars 23.3g | |
| Protein 137.2g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 371.2mg | 0% |
| Iron 16.0mg | 0% |
| Potassium 5487.3mg | 0% |
Source of Calories