Baked Chicken Thighs with Carrots and Gravy – 140-Minute Recipe
A hearty and comforting baked chicken thigh recipe with carrots and a rich, savory gravy, perfect for a cozy dinner.
Recipe by Allyssa Marshall· Structured by ReelsMeals
From: Instagram(view original)
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About this saved recipe
Ingredients
- 4 pieces chicken thighs
- salt, to taste
- pepper, to taste
- 1 garlic powder
- 1 onion powder
- 1 paprika
- 1 Italian seasoning
- a pinch crushed red pepper
- 2 tbsp olive oil
- 4 medium carrots
- 1 onions
- 2 shallots
- 2 fresh thyme
- 2 fresh rosemary
- 2 cups chicken broth
- 2 tbsp cold water
- 2 tbsp cornstarch
Instructions
- 1Preheat the oven to 350°F (347°F).
- 2In a small bowl, mix together salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning.
- 3Season the chicken thighs with the spice mixture, making sure to coat them evenly.
- 4Heat the olive oil in a large oven-safe skillet over medium-high heat.
- 5Sear the chicken thighs until browned on both sides, about 5-7 minutes per side.
- 6Remove the chicken from the skillet and set it aside.
- 7Add the chopped onions, shallots, and carrots to the skillet, cooking until they are tender and lightly browned, about 10 minutes.
- 8Add the fresh thyme and rosemary to the skillet, stirring to combine.
- 9Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
- 10Return the chicken thighs to the skillet, making sure they are mostly submerged in the liquid.
- 11Cover the skillet with a lid and transfer it to the preheated oven.
- 12Bake for 1.5 hours, or until the chicken is cooked through and the vegetables are tender.
- 13While the chicken is baking, mix the cornstarch and cold water in a small bowl until smooth.
- 14After the chicken has baked for 1.5 hours, remove the skillet from the oven and stir in the cornstarch mixture.
- 15Return the skillet to the oven and bake for an additional 20-25 minutes, or until the gravy has thickened.
- 16Remove the skillet from the oven and let it cool for a few minutes.
- 17Serve the chicken thighs with the carrots and gravy, garnished with fresh parsley if desired.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
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.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Baked Chicken Thighs with Carrots and Gravy?
- About 2 hours 20 minutes in total: 30 minutes of prep and 1 hour 50 minutes of cooking.
- How many servings does this Baked Chicken Thighs with Carrots and Gravy recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Baked Chicken Thighs with Carrots and Gravy recipe come from?
- It was shared by Allyssa Marshall on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.