Gravy Baked Chicken (thighs & drumsticks) - 5 min prep!

Name: Gravy Baked Chicken (thighs & drumsticks) - 5 min prep!
Prep time: 5 min
Cook time: 50 min
Yield: 5 serving
Ingredients: 1.25 kg/ 3 lb bone in, skin on chicken thighs and/or drumsticks; 2 tsp olive oil; 1 tsp paprika powder; 1 tsp dried thyme; 1 tsp onion powder; 1 tsp salt; 1/2 tsp black pepper; 4 tbsp flour; 1 1/2 cups beef stock/broth; 1/2 tsp black pepper

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Prep Time
5 mins
Cook Time
5 mins
Servings
5
Calories
505 kcal
Course
Main Course
Cuisine
American

Gravy Baked Chicken (thighs & drumsticks) - 5 min prep!

Kai Walton

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Recipe video above. Crispy baked chicken thighs and drumsticks that magically makes its own gravy - all in one pan! Terrific last minute chicken dinner that takes minutes to prepare and is zero maintenance to cook. The flavour in the gravy is phenomenal because it's flavoured with the chicken juices!

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Ingredients

Servings

1.25 kg/ 3 lb bone in, skin on chicken thighs and/or drumsticks (all of one, or mix, Note 1)
2 tsp olive oil (or other oil)

Chicken seasoning:

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 flour , plain/all purpose (Note 2 for GF)
1 1/2 cups beef stock/broth (yes, beef, not chicken! Note 3)
1/2 tsp black pepper

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Instructions

Preheat oven to 200°C/390°F (180°C fan).
Seasoning - mix in a small bowl.
Season chicken - Place chicken in a 23 x 33cm / 9 x 13" baking pan. Drizzle with oil then rub all over Sprinkle & rub in the Seasoning, using most on the skin side.
Arrange chicken skin side up in the pan.
Gravy mixture - Whisk flour with about 1/2 cup of stock until lump free, then whisk in remaining stock and pepper (forgot in video!). Pour into the pan around the chicken.
Bake uncovered for 50 minutes, or until chicken is crispy and golden.
Whisk gravy - Remove chicken onto a plate, then give the gravy a good whisk to make it smooth. Adjust Gravy thickness if required - Note 4. Taste and add salt and pepper, if needed.
Serve - Pour gravy into a jug. Serve alongside chicken!

Notes

Chicken - drumsticks and bone in thighs are ideal for this recipe, use all of one or a mix together. I used 4 thighs + 3 legs in the video and some photos, and 6 thighs in the batch for one of the photos.
Needs to be skin on, bone in chicken so they can sustain the cook time required for the gravy to form. To reduce fat, the skin on thighs can be removed (see this baked chicken & rice, that's how the skinless chicken will come out. Same cooked time).
Butterflied whole chicken will also work great for this recipe as the cook time is similar.
Chicken breast - because of the shorter cook time, you need to put the pan with just the gravy in the oven first for 20 minutes, then add the breast for 20 minutes. I'll share that as a separate recipe one of these days!
Gravy - to make this gluten free, leave out the flour, bake chicken. Once cooked, remove chicken, cover loosely with foil to keep warm. Mix 1.5 tbsp cornflour/cornstarch with 2 tbsp water, whisk into pan juices. Return to oven for 5 minutes.
Broth/stock - beef stock gives the gravy a nice brown colour and also has a deeper flavour than chicken stock. Chicken stock fine to use but gravy will be pale.
Gravy thickness - There will be some variable here because the juiciness of chicken varies drastically (quality of chicken, frozen thawed leeches more water than fresh, some economical chicken is injected with brine, accuracy of oven, size and material of pan).
But it's super easy to adjust - If it's a bit thin, pop it back in the oven for a few minutes - without chicken, it will thicken in mere minutes. If too thick, add splash of hot tap water.
Likely there will be a few small lumps in the gravy, rather than being 1000% smooth. We're doing quick 'n easy, one pan here! If the lumps really bother you, strain when pouring into jug. It does not bother me. :)
Sides pictured in post:
Sides pictured in post:
Seasoned Rice
(excellent freezer standby to serve with everything)
steamed veg tossed with the Herb & Garlic dressing from this
Cucumber Salad
Nutrition per serving, assuming all gravy is consumed. You can slash at least 100 calories by trimming the flappy skin/fat off the chicken thighs - I can't accurately calculate that which is why I've erred on the side of caution. 1 tablespoon chicken fat = 115 calories.
Seasoned Rice (excellent freezer standby to serve with everything)
steamed veg tossed with the Herb & Garlic dressing from this Cucumber Salad
creamy mashed potato (or cauliflower for low carb)
Rocket/Arugula salad with balsamic dressing (super speedy, no chop salad)

Nutrition Information

Show Details

Calories 505cal (25%) Carbohydrates 5g (2%) Protein 36g (72%) Fat 37g (57%) Saturated Fat 10g (50%) Cholesterol 208mg (69%) Sodium 761mg (32%) Potassium 580mg (17%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 166IU (3%) Calcium 21mg (2%) Iron 2mg (11%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 505 kcal

% Daily Value*

Calories	505cal	25%
Carbohydrates	5g	2%
Protein	36g	72%
Fat	37g	57%
Saturated Fat	10g	50%
Cholesterol	208mg	69%
Sodium	761mg	32%
Potassium	580mg	12%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	166IU	3%
Calcium	21mg	2%
Iron	2mg	11%