Prep time: 5 mins | Cook time: 50 mins | Servings: 5
Prep this chicken dinner in less than five minutes! Enjoy crispy baked chicken thighs and drumsticks. This dish magically creates its gravy! This is excellent for a last-minute chicken dinner. No fuss, super simple, and packed with amazing flavors!
2 teaspoons olive oil (or other oil)
1.25 kg/3 pound bone-in, skin-on chicken thighs and/or drumsticks
1 teaspoon onion powder (or garlic powder)
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika powder
1 1/2 c. beef stock/broth
1/2 teaspoon black pepper
4 tablespoons flour, plain/all-purpose
How to make Gravy Baked Chicken (thighs & drumsticks)
Step 1: Prepare the oven. Preheat it to 200 degrees C or 390 degrees F (180 degrees C fan).
Step 2: In a small bowl, mix the chicken seasoning ingredients.
Step 3: In a 23 x 33 cm or 9 x 13-inch baking pan, place the chicken. Drizzle the chicken with oil and rub with the Sprinkle & rub in the Seasoning, coating mostly the skin side. In the pan, arrange the chicken, skin-side up.
Step 4: To make the gravy, whisk the flour and half c. of the stock until the lumps are gone. Stir in the rest of the stock and pepper. Then, pour the sauce around the chicken.
Step 5: Place in the preheated oven and bake the chicken for about 50 minutes, uncovered, until crispy and golden.
Step 6: Onto a plate, transfer the baked chicken. Give the sauce a good whisk until smooth. If desired, you can adjust the thickness of the gravy. Then, pour the sauce into a jug and serve it on the side of the chicken. Enjoy!
For this recipe, the ideal cut of chicken to use is drumsticks and bone-in thighs. You can use either or both.
Use skin-on, bone-in chicken to sustain the cooking time required for the gravy to form. If you want to reduce the fat, you can remove the skin on the thighs. You can also use a butterflied whole chicken and the cooking time is the same.
To make the gravy gluten-free, omit the flour. Once the chicken is cooked, take the chicken out and loosely tent it with foil to warm the chicken warm. In the meantime, combine 1.5 tbsp of cornflour/cornstarch and 2 tbsp water. Stir this into the pan juices and resume baking for another 5 minutes.
For a nice brown color and deeper flavor, use beef stock. Chicken stock is also an option but the gravy will be pale.
If you prefer thicker gravy, cook it for a few minutes more. Or add a splash of hot tap water if the gravy is too thick.
Calories: 505cal (25%) | Carbohydrates: 5g (2%) | Protein: 36g (72%) | Fat: 37g (57%) | Saturated Fat: 10g (63%) | Cholesterol: 208mg (69%) | Sodium: 761mg (33%) | Potassium: 580mg (17%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 166IU (3%) | Calcium: 21mg (2%) | Iron: 2mg (11%)
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