Description

Herb Roasted Chicken in Creamy White Sauce Potatoes is a hearty and comforting dish featuring tender, herb-infused chicken roasted with golden potatoes and topped with a rich, creamy white sauce. It's perfect for family dinners or special occasions.

Ingredients

Scale

6 pieces Bone-in, skin-on chicken thighs (about 2.5–3 lbs)
1.5 lbs Small yellow or red potatoes, quartered
2 tablespoons Olive oil
1 teaspoon Dried oregano
1 teaspoon Dried thyme
1 teaspoon Garlic powder
½ teaspoon Onion powder
1 teaspoon Salt
½ teaspoon Black pepper
2 tablespoons Fresh parsley, chopped (for garnish)
4 tablespoons Unsalted butter
4 tablespoons All-purpose flour
3 cups Whole milk, warm
½ cup Chicken broth
½ cup Grated Parmesan cheese
½ teaspoon Salt
¼ teaspoon Black pepper
Pinch of nutmeg (optional)

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Instructions

Preheat your oven to 400°F (200°C). In a large bowl, combine the quartered potatoes, olive oil, dried oregano, dried thyme, garlic powder, onion powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss until the potatoes are evenly coated
Pat the chicken thighs dry with paper towels. Season them generously on all sides with the remaining ½ teaspoon salt and ¼ teaspoon black pepper
Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of olive oil. Once hot, place the chicken thighs skin-side down in the skillet. Sear for 5-7 minutes until the skin is golden brown and crispy. Flip and sear for another 2-3 minutes. Remove the chicken from the skillet and set aside
Spread the seasoned potatoes in a single layer in the bottom of the oven-safe skillet. Arrange the seared chicken thighs on top of the potatoes, skin-side up
Transfer the skillet to the preheated oven. Roast for 25-30 minutes
While the chicken and potatoes roast, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the warm milk. Continue whisking until the sauce thickens, about 5-7 minutes. Stir in the chicken broth, Parmesan cheese, salt, pepper, and nutmeg
Carefully remove the skillet from the oven after the initial roasting period. Pour the creamy white sauce evenly over the chicken and potatoes. Return the dish to the oven and continue to roast for another 20-25 minutes
Once cooked, let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley

Notes

Chop fresh herbs and adjust to your preference.

For gluten-free options, use gluten-free flour.

Prep Time: 20 mins
Cook Time: 50 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 580 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 35 g
Saturated Fat: 15 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 3 g
Protein: 42 g
Cholesterol: 160 mg