Gravy Baked Chicken (thighs & drumsticks) - 5 min prep!
User Reviews
5
-
Prep Time
5 mins
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Cook Time
50 mins
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Servings
5
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Calories
505 kcal
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Course
Main Course
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Cuisine
American
Gravy Baked Chicken (thighs & drumsticks) - 5 min prep!
Description
This recipe starts by seasoning bone-in, skin-on chicken thighs and drumsticks with a mix of paprika, thyme, onion powder or garlic powder, salt, and pepper. The chicken pieces are drizzled with olive oil and rubbed with the seasoning before being arranged skin side up in a baking pan. A gravy is prepared by whisking flour into part of the beef stock to make a smooth slurry, then adding the remaining stock and black pepper. The gravy mixture is poured around the chicken in the pan.
Baking uncovered at 200°C (390°F) for about 50 minutes crisps the chicken skin and cooks the meat through while forming a golden gravy in the pan. Once the chicken is removed, the gravy is whisked smooth and adjusted for thickness or seasoning. Beef stock gives the gravy a deep brown color and richer flavor compared to chicken stock.
The dish pairs well with sides such as seasoned rice, steamed vegetables tossed with herb dressing, cucumber salad, mashed potatoes, or a fresh salad. The method assumes skin enhances cooking and flavor, but skin can be removed after cooking to reduce fat. The recipe includes notes on substitutions for gluten-free gravy thickness and variations for cooking chicken breast.
Ingredients
- 1.25 kg/ 3 lb chicken thighs all of one, or mix, Note 1, bone in, skin on
- 1.25 kg/ 3 lb chicken drumsticks all of one, or mix, Note 1, bone in, skin on
- 2 tsp olive oil (or other oil)
Chicken seasoning:
- 1 tsp paprika powder
- 1 tsp thyme dried
- 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 yes, beef, not chicken! Note 3, or broth
- 1/2 tsp black pepper
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
- Use bone-in, skin-on chicken thighs and drumsticks for best texture and flavor; skinless or butterfly whole chicken can be used with adjusted cooking.
- Beef stock creates a richer, darker gravy, but chicken stock can be substituted resulting in a lighter color.
- For gluten-free gravy, omit flour and thicken pan juices with cornflour mixed with water after baking.
- Gravy thickness may vary; to thicken, bake uncovered without chicken for a few minutes or thin with hot water if too thick.
- Side dishes like seasoned rice, steamed vegetables with herb dressing, and cucumber salad complement the meal.
- Trimming fat or skin after cooking reduces calories; one tablespoon of chicken fat equals about 115 calories.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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