All the trimmings we know and love PLUS a homemade gravy! This One Pan Roast Dinner is a quick fix alternative to a full roast dinner, without all the fuss – Hungry now? Jump to Recipe
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
- 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
- Mash all the ingredients for your herb butter until smooth. Add chicken thighs.
- Evenly coat with herb butter.
- Add all your trimmings to a large tray and combine with olive oil and seasoning.
- Bring meat to the top and bake for 30mins.
- Take out the oven, baste the chicken and flip the pigs in blankets.
- Place back in the oven until chicken skin is crispy and cooked all the way through.
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?
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!
How to make a One Pan Roast Dinner (Full Recipe & Video)
All the trimmings we know and love PLUS a homemade gravy! This One Pan Roast Dinner is a quick fix alternative to a full roast dinner, without all the fuss.
- 6-8 Chicken Thighs (bone in skin on)
- 2 tbsp Unsalted Butter
- 1 tbsp Olive Oil
- 1 heaped tsp Fresh Sage
- 1 heaped tsp Fresh Thyme
- 1 heaped tsp Fresh Rosemary
- 1 clove of Garlic, minced
- 1 tsp Salt
- 1/4 tsp Nutmeg
- 1/2 tsp Black Pepper
- zest of Clementine
- 6-8 Pigs in Blankets
- 8 Brussel Sprouts, trimmed & halved
- 2-4 Carrots, peeled & quartered
- 2-4 Parsnips, peeled & quartered
- 2 large Potatoes, diced into chunks
- 2 medium Onions, peeled & quartered
- 3 cloves of Garlic
- Fresh Rosemary (couple of sprigs)
- Olive Oil
- Salt & Black Pepper
- 1 tbsp Flour
- 2 cups / 500ml Chicken Stock
- dash of Lemon Juice & Honey (optional)
- Salt & Pepper, to taste
Use a fork to mash together your herb butter until smooth and combine with your chicken thighs, ensuring the butter is evenly distributed. Place to one side.
Add your tray bake ingredients to the largest tray you've got with a drizzle over a little olive oil and a good pinch of salt and pepper. Evenly place chicken thighs (skin side up) and pigs in blankets on top. Place in the oven at 210c/410f for 30mins.
Take tray out the oven, flip the pigs in blankets and baste the chicken. Pop back in the oven for another 20mins or until the chicken is crispy and piping hot throughout.
Take the meat off, pour the juices into a bowl to save for the gravy and place the veg back under the grill to crisp up.
Take everything out and proceed to making the gravy.
Place the tray over low-medium heat on the stove and stir in your flour to form a paste. Gradually pour in your stock (and leftover juices if you removed them earlier) until thickened. Season to taste.
Watch how to make it!
a) Serving Size - This is completely dependent on the size of your tray. You don't want to cram too much in as it will all steam and not caramelize properly. I usually do 6 chicken thighs, 6 pigs in blankets and share between 4 people (2 people get an extra thigh, 2 people get an extra piggy). Same with the veg, just use as much/little as you can fit. However if you go above 8 chicken thighs you'll need to increase the amount of herb butter you make.
b) Pigs in blankets - firstly, ensure using using the British version (sausage wrapped in bacon, not pastry). You can grab my recipe right here. If you do choose to get store bought just try and get big ones so they don't burn before the chicken is cooked.
c) Cranberry Sauce - Grab my homemade spiced cranberry sauce recipe to go alongside!
d) Calories - Based on using 6 thighs & 6 piggies shared between 4 people WITH the homemade gravy.
After another delicious chicken tray bake idea? Check out my Spanish Chicken Tray Bake!