Prep time: 5 mins | Cook time: 50 mins | Servings: 5
If chicken is a staple at your home, then you should not miss this gravy-baked chicken. Prep this in five minutes and bake. Enjoy a terrific dinner with your family with this flavour-packed, juicy, and super delicious chicken meal that makes its gravy!
Ingredients
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2 teaspoons olive oil (or other oil)
1.25 kg/ 3 pounds bone-in, skin-on chicken thighs and/or drumsticks (all of one, or mix)
CHICKEN SEASONING:
1 teaspoon dried thyme
1 teaspoon paprika powder
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon onion powder (or garlic powder)
GRAVY:
1 1/2 c. beef stock/broth (yes, beef, not chicken)
1/2 teaspoon black pepper
4 tablespoons flour, plain/all-purpose
How to make Gravy Baked Chicken
Step 1: Prepare the oven. Preheat it to 200 degrees C or 390 degrees F (180 degrees C fan).
Step 2: Place all the seasoning ingredients in a small bowl and mix well. Sprinkle this onto the chicken.
Step 3: In a 23 x 33 cm or 9 x 13-inch baking pan, place the chicken and drizzle with oil. Rub to coat the chicken with the oil and seasoning on most of the skin.
Step 4: In the pan, arrange the chicken skin-side up.
Step 5: To make the gravy mixture, combine the flour with half a cup stock until the lumps are gone. Stir in the rest of the stock and pepper, then pour this around the chicken.
Step 6: Place in the preheated oven and bake the chicken for about 50 minutes until crispy and golden.
Step 7: When done, transfer the chicken onto a plate. Quickly stir the gravy until smooth. If needed, adjust the salt and pepper. Then, pout this into a jug and serve on the side. Enjoy!
Notes:
For this recipe, I recommend using drumsticks and bones in the thighs.
If you want to use butterflied whole chicken that is okay, too. The cooking time is the same.
To make the gravy gluten-free, simply omit the flour. Keep the chicken warm after baking. Meanwhile, whisk 1 1/2 tbsp cornflour/cornstarch with 2 tbsp water until the lumps are gone. Stir this into the pan juices and continue to bake for another 5 minutes.
If the gravy turned out too thin, bake further until thick. Or add a splash of water if the gravy is too thick.
NUTRITION INFO:
Calories: 505cal (25%)Carbohydrates: 5g (2%)Protein: 36g (72%)Fat: 37g (57%)Saturated Fat: 10g (63%)Cholesterol: 208mg (69%)Sodium: 761mg (33%)Potassium: 580mg (17%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 166IU (3%)Calcium: 21mg (2%)Iron: 2mg (11%)
Ingredients
- 2 teaspoons olive oil (or other oil)
- 1.25 kg/ 3 pounds bone-in, skin-on chicken thighs and/or drumsticks (all of one, or mix)
- CHICKEN SEASONING:
- 1 teaspoon dried thyme
- 1 teaspoon paprika powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder (or garlic powder)
- GRAVY:
- 1 1/2 c. beef stock/broth (yes, beef, not chicken)
- 1/2 teaspoon black pepper
- 4 tablespoons flour, plain/all-purpose
Instructions
Step 1: Prepare the oven. Preheat it to 200 degrees C or 390 degrees F (180 degrees C fan).
Step 2: Place all the seasoning ingredients in a small bowl and mix well. Sprinkle this onto the chicken.
Step 3: In a 23 x 33 cm or 9 x 13-inch baking pan, place the chicken and drizzle with oil. Rub to coat the chicken with the oil and seasoning on most of the skin.
Step 4: In the pan, arrange the chicken skin-side up.
Step 5: To make the gravy mixture, combine the flour with half a cup stock until the lumps are gone. Stir in the rest of the stock and pepper, then pour this around the chicken.
Step 6: Place in the preheated oven and bake the chicken for about 50 minutes until crispy and golden.
Step 7: When done, transfer the chicken onto a plate. Quickly stir the gravy until smooth. If needed, adjust the salt and pepper. Then, pout this into a jug and serve on the side. Enjoy!
Notes
For this recipe, I recommend using drumsticks and bones in the thighs. If you want to use butterflied whole chicken that is okay, too. The cooking time is the same. To make the gravy gluten-free, simply omit the flour. Keep the chicken warm after baking. Meanwhile, whisk 1 1/2 tbsp cornflour/cornstarch with 2 tbsp water until the lumps are gone. Stir this into the pan juices and continue to bake for another 5 minutes. If the gravy turned out too thin, bake further until thick. Or add a splash of water if the gravy is too thick.
