One-pan Baked Chicken and Gravy

One-pan Baked Chicken and Gravy

Prep 5 minutes
Cook 55 minutes
Total 1 hour
Serves 4
Course Main Course
Australian 1-2 Hours Weeknight Dinner Chicken One Pan Oven Baked

From https://simplehomeedit.com/recipe/one-pan-baked-chicken-and-gravy/

The ultimate fuss-free wholesome family meal. Easy prep, simple, low-cost ingredients and just one pan are all that’s needed to make this crispy-skinned, tender and juicy chicken with a rich gravy.

Ingredients

Chicken

  • 1.2 kg bone-in, skin-on chicken thigh cutlets (can use skin-off, although skin-on is more juicy)
  • 1 tsp sweet paprika
  • 1 tsp dried thyme or oregano
  • 1 tsp onion powder
  • 1 tsp sea salt flakes
  • ¼ tsp freshly cracked black pepper
  • 2 tbsp olive oil

Gravy

  • 500 ml beef stock
  • 1 tsp dark soy sauce
  • 1 tsp Worcestershire sauce
  • 3 tbsp plain flour

To Serve

  • Steamed greens
  • Mashed potatoes
  • Fresh thyme sprigs, leaves picked

Method

  1. Marinate the chicken - Preheat the oven to 200°C (400°F / 180°C fan-forced). Place the chicken skin-side up in a large baking tray, taking care to ensure the chicken isn’t touching or overlapping. Spoon the spices, herbs and olive oil over the chicken, then use your hands to coat the chicken as evenly as possible in the marinade.

  2. Make the gravy - Add the gravy ingredients to a large jug. Whisk them well to combine, then pour the gravy around the chicken in the pan – not on top as you don’t want to wash the marinade off.

  3. Bake the chicken - Bake the chicken, uncovered, for 55 minutes or until golden and cooked through. To check if the chicken is cooked, prick with a fork or metal skewer. If the juices run clear, it’s ready. Internal temperature should be 75°C (167°F).

  4. Finish the gravy - Remove the chicken from the baking dish and whisk the gravy in the pan to bring it together and emulsify.

  5. Serve - Serve the chicken and gravy in the tray for everyone to help themselves, with a side of steamed greens, mashed potatoes and a sprinkle of fresh thyme.

Tips

  • Can use boneless chicken thighs, but reduce cooking time to 35-40 minutes.
  • Vegetables like carrots, potatoes or pumpkin can be added to the tray. Cut into small chunks (2-3 cm) so they cook through.
  • Beef stock gives the gravy a deeper colour and richer flavour, but chicken stock works too if that’s all you have.
  • Chicken can be marinated ahead and stored refrigerated up until its expiry date.
  • Leftovers keep well in the fridge for up to 3 days. Reheat separately - use a whisk and a splash of boiling water to loosen the gravy if needed.