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
Scale
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.
