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Baked Chicken Thighswith Carrots and Gravy

Recipe by Allyssa Marshall on InstagramAdded 4 March 2026.

30 minutes to prep, 1 hour 50 minutes to cook. A hearty and comforting baked chicken thigh recipe with carrots and a rich, savory gravy, perfect for a cozy dinner.

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Method

  1. Preheat the oven to 350°F (350°F).

  2. In a small bowl, mix together salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning.

    Kitchen notes · Added by ReelsMeals: The spices are evenly combined with no visible clumps. Break up any lumps before seasoning the chicken.

  3. Season the chicken thighs with the spice mixture, making sure to coat them evenly.

  4. Heat the olive oil in a large oven-safe skillet over medium-high heat.

  5. Sear the chicken thighs until browned on both sides, about 5-7 minutes per side.

    Kitchen notes · Added by ReelsMeals: The chicken has browned on both sides. Avoid crowding the skillet so the chicken browns.

  6. Remove the chicken from the skillet and set it aside.

  7. Add the chopped onions, shallots, and carrots to the skillet, cooking until they are tender and lightly browned, about 10 minutes.

    Kitchen notes · Added by ReelsMeals: Carrots and onions are tender with light browning. Stir occasionally for even cooking.

  8. Add the fresh thyme and rosemary to the skillet, stirring to combine.

  9. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.

    Kitchen notes · Added by ReelsMeals: The browned bits loosen into the broth as it is scraped. Scrape across the whole skillet bottom.

  10. Return the chicken thighs to the skillet, making sure they are mostly submerged in the liquid.

  11. Cover the skillet with a lid and transfer it to the preheated oven.

  12. Bake for 1.5 hours, or until the chicken is cooked through and the vegetables are tender.

    Kitchen notes · Added by ReelsMeals: Chicken is cooked through and vegetables are tender. Check the thickest part of a thigh.

  13. While the chicken is baking, mix the cornstarch and cold water in a small bowl until smooth.

    Kitchen notes · Added by ReelsMeals: The starch mixture is smooth with no dry pockets. Stir just before adding if it has settled.

  14. After the chicken has baked for 1.5 hours, remove the skillet from the oven and stir in the cornstarch mixture.

  15. Return the skillet to the oven and bake for an additional 20-25 minutes, or until the gravy has thickened.

    Kitchen notes · Added by ReelsMeals: Gravy visibly thickens and clings to the chicken and vegetables. Stir the gravy through the skillet before serving.

  16. Remove the skillet from the oven and let it cool for a few minutes.

  17. Serve the chicken thighs with the carrots and gravy, garnished with fresh parsley if desired.

Tips while you cook

Sear before baking
Brown the chicken thighs in the skillet before transferring to the oven.
Stir cornstarch mixture after initial bake
Mix cornstarch with cold water and add it to the skillet only after the first 1.5‑hour bake.
Submerge chicken in liquid
Return the thighs to the skillet.
Rest briefly before serving
Allow the skillet to cool for a few minutes after the final bake.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Allyssa Marshall made this.

The recipe comes from Allyssa Marshall’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Allyssa Marshall and want this changed? Email [email protected].

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