Crispy Herb Baked Chicken with Gravy
User Reviews
5
-
Prep Time
5 mins
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Cook Time
35 mins
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Servings
6
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Calories
331 kcal
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Course
Main Course
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Cuisine
American
Crispy Herb Baked Chicken with Gravy
Description
Crispy Herb Baked Chicken with Gravy centers around a high-temperature roast of herb-seasoned chicken pieces or a butterflied whole bird. The distinctive mix of dried herbs provides a deep, savory profile that mimics rotisserie flavors. Roasting on a rack allows the chicken skin to crisp while pan juices drip below, which are used to prepare a classic gravy thickened with flour and enhanced with chicken stock and soy sauce for color and depth.
The chicken skin is dried in the refrigerator beforehand to further promote crispiness. The recipe’s specific oils and herb combination are chosen to avoid burning and maintain a clean, aromatic crust. The juicy interior contrasts with the crisp exterior for a satisfying texture.
Served fresh from the oven with the accompanying gravy, this chicken pairs well with roasted vegetables or potatoes. Leftovers can be refrigerated and reheated carefully in the oven to preserve juiciness and flavor, though crispness may diminish.
Careful handling of the pan juices and lining the tray with foil and parchment allows simple collection of flavorful drippings for the gravy with minimal cleanup. The recipe’s notes advise against fresh garlic and powdered spices that would interfere with the skin texture.
Ingredients
- 1 tbsp vegetable oil (or canola or peanut oil, NOT butter or olive oil, Note 1)
Choose ONE chicken (Note 2):
- 1.8 kg / 3.6 lb whole chicken butterflied / spatchcocked
- 1.8 kg / 3.6 lb chicken thighs large, bone in, skin on, mix
- 1.8 kg / 3.6 lb chicken drumsticks large, bone in, skin on, mix
Herb rub (Note 3):
- 1 tsp oregano dried
- 1 tsp rosemary dried
- 1 tsp thyme dried
- 1 tsp sage or 1/2 tsp ground sage, dried
- 3/4 tsp marjoram dried
- 1 tsp salt (coarse / kosher salt, OR 1 3/4 tsp sea salt flakes)
- 1/2 tsp black pepper
Gravy
- 3 tbsp flour
- 1 1/2 cups (375ml) chicken stock low sodium, or broth
- 3/4 tsp dark soy sauce or gravy browner liquid
- salt to taste
- black pepper to taste
Instructions
Fridge dry skin (optional, for extra crispy skin):
- Pat chicken skin dry with paper towels. Leave chicken in fridge overnight, uncovered, to dry skin out.
Cooking:
- Preheat oven to 240°C/ 465°F (220°C fan).
- Line tray with foil then baking / parchment paper, place rack on tray (Note 4)
- Mix Rub in a bowl.
- Pat chicken skin dry with paper towel.
- Drizzle with oil and rub all over, then sprinkle with Rub. Use hands to rub herbs all over the chicken, getting right into all the cracks and crevices. Place on rack.
- Thigh + drumsticks - Arrange thigh pieces skin side up, and for drumsticks the side with the most skin up.
- Butterflied/spatchcocked - Arrange breast side up with tail end of chicken pointed back towards back of oven, neck end closest to door.
Roasting:
- Thighs + drumsticks - roast for 35 minutes or until internal temperature is 75°C/165°F, or juices run clear when pierced in the middle.
- Butterflied/spatchcocked - roast for 45 minutes, or until internal temperature is: 66°C / 151°F for the breast AND 75°C/165°F when inserted into the joint between the leg and the thigh.
- Extra browning - if skin isn't browned/crispy enough, flick grill/broiler on high for 1 - 3 minutes. CAREFUL - browns super quick!
- Tent VERY loosely with foil (to preserve crispy skin) for 5 minutes.
Gravy:
- Scrape every bit of juice, fat and all the brown stuff off the tray into a saucepan.
- Turn stove onto medium. Once juices are bubbling, add flour and whisk to combine.
- Slowly pour in broth, whisking as you go.
- Add soy sauce or gravy browner and pepper.
- Continue stirring for 3 to 5 minutes - as it becomes steamy, gravy will thicken.
- Once it becomes a syrupy consistency (see video), remove from stove. Adjust salt to taste right at end, then pour into jug.
Serving:
- Carve up the chicken as you would a roast chicken. Cut breast into 3 or 4 pieces. Cut thighs in half along the bone.
- Pile it all up onto a plate, garnish with parsley or other fresh herbs. Serve with gravy!
Notes
- Use vegetable, canola, or peanut oil for roasting to withstand high oven temperature and promote crisp skin.
- Choose chicken cuts based on preference; butterflied for variety of meat or thighs and drumsticks for ease.
- Drying chicken skin overnight in the fridge enhances crispiness before roasting.
- Use a roasting rack to keep chicken elevated from fat and allow browning; if unavailable, chicken can be roasted directly with slightly oilier bottom.
- Save pan juices by lining tray with foil and parchment paper for effortless gravy preparation and cleanup.
- Store leftovers refrigerated and reheat uncovered briefly in the oven to warm through while preserving flavor, though skin crispness may reduce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331cal | 17% |
| Carbohydrates | 1g | 0% |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 108mg | 36% |
| Sodium | 489mg | 20% |
| Potassium | 272mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 202IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 19mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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