If you are craving a soul-satisfying dinner that hits all the right notes — crispy, tender chicken paired with a luscious, savory sauce — then the Gravy Baked Chicken Thighs and Drumsticks Recipe is exactly what you need. This dish takes humble chicken parts and transforms them into a golden, flavor-packed masterpiece thanks to a blend of simple spices and a rich beef-based gravy that elevates every bite. Whether you’re feeding family or impressing guests, this recipe is a winner every time, merging comfort food vibes with straightforward cooking that anyone can master.
Ingredients You’ll Need
This recipe calls for straightforward and pantry-friendly ingredients that come together beautifully to create layers of flavor and irresistible texture. Each component plays a key role, from seasoning the chicken with aromatic herbs and spices to producing a silky, smooth gravy that complements the crispy skin perfectly.
- 1.25 kg/3 lb bone-in, skin-on chicken thighs and/or drumsticks: Using skin-on pieces is essential for that golden, crispy finish.
- 2 tsp olive oil: Helps the seasoning stick and assists in crisping the skin.
- 1 tsp paprika powder: Adds a sweet smokiness and gorgeous color.
- 1 tsp dried thyme: Offers a subtle herbal depth that pairs perfectly with chicken.
- 1 tsp onion powder (or garlic powder): Brings savory warmth without overpowering the dish.
- 1 tsp salt: Enhances all the natural flavors.
- 1/2 tsp black pepper: Adds just the right touch of mild heat.
- 4 tbsp plain/all-purpose flour: Creates the base of the rich, velvety gravy.
- 1 1/2 cups beef stock/broth: Using beef instead of chicken stock gives the gravy a robust, meaty flavor that makes this recipe stand out.
- Additional 1/2 tsp black pepper: To season the gravy for balanced taste.
How to Make Gravy Baked Chicken Thighs and Drumsticks Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 200°C / 390°F (or 180°C fan). This high heat is key to rendering the fat beneath the skin and getting that beautiful golden crust. While the oven warms, gather your ingredients so everything is ready to go.
Step 2: Mix the Seasoning
In a small bowl, combine paprika, dried thyme, onion powder (or garlic powder), salt, and black pepper. This seasoning blend is your ticket to juicy, flavorful chicken with a hint of aromatic spice that will tantalize your taste buds.
Step 3: Season the Chicken
Place the chicken pieces in a baking pan roughly 23 x 33 cm (9 x 13 inches). Drizzle the olive oil over the chicken, then rub it all over so the skin is lightly coated. Sprinkle the seasoning mixture over the chicken, focusing more on the skin side — this ensures every bite is bursting with flavor.
Step 4: Arrange Skin Side Up
Lay the chicken pieces skin side up in the pan, giving them enough space so the heat circulates well. This arrangement helps the skin crisp up beautifully while the inside stays moist and tender.
Step 5: Prepare and Add the Gravy Mixture
Whisk the flour into about 1/2 cup of the beef stock until completely smooth and lump-free. Then gradually whisk in the remaining stock along with the extra black pepper. Pour this rich mixture carefully around the chicken pieces in the pan, making sure not to wash off the seasoning on the skin.
Step 6: Bake to Perfection
Bake the chicken uncovered for about 50 minutes. You’ll know it’s ready when the skin is crispy and golden brown, and the chicken juices run clear when pierced. This slow, oven roast lets the flavors concentrate and the gravy thicken naturally.
Step 7: Whisk the Gravy
Remove the chicken onto a plate to rest, then give the gravy a vigorous whisk in the pan to smooth out any lumps. If the gravy is thicker than you like, add a splash more broth to adjust. Taste and season with additional salt and pepper if needed — this step brings the sauce to caramelly, savory perfection.
Step 8: Serve
Pour the luscious gravy into a serving jug and bring it to the table alongside the chicken. This presentation lets everyone pour just the right amount of that gorgeous sauce over their portion.
How to Serve Gravy Baked Chicken Thighs and Drumsticks Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme leaves adds a pop of green and a fresh herbaceous brightness that contrasts delightfully with the rich gravy and crispy skin. A few lemon wedges on the side can also brighten up each bite with a zing of citrus.
Side Dishes
This dish shines when paired with creamy mashed potatoes or buttery rice — both are perfect for soaking up every drop of the savory gravy. For some fresh texture, roasted vegetables like carrots or green beans work beautifully and add vibrant color to your plate.
Creative Ways to Present
For a rustic touch, serve the chicken directly in the baking pan at the table, letting guests help themselves and drizzle gravy as they like. Alternatively, plating individual portions with a drizzle of gravy artistically swooshed across the plate instantly elevates the experience. Adding a side salad with a tangy vinaigrette can also provide a refreshing contrast.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover chicken and gravy to an airtight container and refrigerate for up to 3 days. Keeping the chicken and gravy together prevents dryness and allows the flavors to meld even more.
Freezing
You can freeze leftover chicken and gravy in a sturdy freezer container for up to 2 months. For best texture, remove the skin before freezing, as it can get soggy. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat to warm the chicken and gravy without drying out the meat. Add a splash of water or stock if the gravy thickens too much. Cover the pan to retain moisture and reheat evenly.
FAQs
Can I use chicken breasts instead of thighs and drumsticks?
While you can substitute breasts, chicken thighs and drumsticks are preferred for this recipe because they stay juicier when baked and develop that irresistible crispy skin, which breasts can lack.
Why is beef stock recommended instead of chicken stock?
The beef stock adds a deeper, richer flavor to the gravy that elevates the dish in a way chicken stock cannot replicate, giving the sauce a satisfying, meaty complexity that pairs perfectly with the chicken.
Can I make the gravy gluten-free?
Absolutely! Substitute the plain flour with a gluten-free flour blend or cornstarch (thickened slurry), but make sure to whisk it well to avoid lumps. This way, everyone can enjoy the Gravy Baked Chicken Thighs and Drumsticks Recipe.
Is it important to bake the chicken uncovered?
Yes, baking uncovered is what allows the chicken skin to crisp rather than steam. This step is crucial for achieving that golden, crunchy texture everyone loves.
How do I adjust the gravy thickness if it’s too thin or thick?
If the gravy is too thin, simmer it gently to reduce and thicken. If it’s too thick, whisk in a little more beef stock or water until you reach your desired consistency. Adjust seasoning after thinning.
Final Thoughts
The Gravy Baked Chicken Thighs and Drumsticks Recipe truly is a gift to any dinner table. It’s simple enough to whip up on a busy weeknight yet special enough to share with loved ones on a lazy weekend. Once you try this dish, those perfectly crisped skins, the savory warmth of the thyme and paprika, and that indulgent beef gravy will quickly become a go-to comfort meal in your culinary repertoire. Give it a try — your taste buds will thank you!
Print
Gravy Baked Chicken Thighs and Drumsticks Recipe
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Western
Description
This Gravy Baked Chicken recipe features succulent bone-in, skin-on chicken thighs and drumsticks baked to golden perfection in a rich, flavorful beef gravy. With only 5 minutes of prep and 50 minutes of baking, it’s an easy and comforting dish perfect for a satisfying family meal. The chicken is seasoned with a blend of paprika, thyme, onion powder, and pepper then baked uncovered to achieve a crispy skin, while the surrounding flour-thickened beef stock creates a luscious gravy to serve alongside.
Ingredients
Chicken
- 1.25 kg/3 lb bone-in, skin-on chicken thighs and/or drumsticks (all of one type or a mix)
- 2 tsp olive oil (or other oil)
- 1 tsp paprika powder
- 1 tsp dried thyme
- 1 tsp onion powder (or garlic powder)
- 1 tsp salt
- 1/2 tsp black pepper
Gravy
- 4 tbsp plain/all-purpose flour (use gluten-free flour for GF option)
- 1 1/2 cups beef stock/broth (use beef, not chicken)
- 1/2 tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 200°C (390°F) or 180°C (356°F) if using a fan-forced oven to ensure even cooking and crispy skin.
- Mix Seasoning: In a small bowl, combine paprika, dried thyme, onion powder, salt, and black pepper to create your chicken seasoning blend.
- Season Chicken: Place the chicken pieces in a 23 x 33 cm (9 x 13 inch) baking pan. Drizzle olive oil over the chicken and rub to coat evenly. Sprinkle the seasoning mix generously over the chicken, rubbing it onto the skin side for maximum flavor.
- Arrange Chicken: Arrange the chicken pieces skin side up in the baking pan to allow the skin to crisp up during baking.
- Prepare Gravy Mixture: In a separate bowl, whisk the flour with about 1/2 cup of the beef stock until smooth and lump-free. Then whisk in the remaining stock along with 1/2 tsp black pepper. Pour this gravy mixture evenly around the chicken in the pan.
- Bake Chicken: Bake the chicken uncovered in the preheated oven for 50 minutes or until the chicken is golden, crispy on the outside, and cooked through.
- Whisk Gravy: Remove the cooked chicken onto a serving plate. Whisk the remaining gravy in the pan well to smooth out any lumps. Adjust the gravy thickness as desired by adding a little more stock or flour slurry if necessary. Season to taste with salt and pepper.
- Serve: Pour the gravy into a jug and serve warm alongside the crispy baked chicken for a comforting, hearty meal.
Notes
- Note 1: You can use either all thighs, all drumsticks, or a mix depending on your preference.
- Note 2: To make gluten-free gravy, substitute plain/all-purpose flour with gluten-free flour blends.
- Note 3: The recipe specifically uses beef stock instead of chicken stock to enhance the flavor of the gravy.
- Note 4: If the gravy is too thick, thin it with additional stock; if too thin, simmer gently or add a flour slurry to thicken.
