Gravy Baked Chicken: A Simple Delight

Gravy Baked Chicken combines juicy, golden thighs and drumsticks enveloped in a rich, savory gravy that brings comfort to any dining table. The crispy skin contrasts beautifully with the velvety sauce, making every bite satisfying and filled with flavor. This recipe is perfect for busy weeknights or when hosting family and friends, offering an impressive dish with minimal prep time. In just five minutes of prep, you can create a meal that feels both special and homey, all while enjoying the aromas wafting through your kitchen.

Why Make Gravy Baked Chicken

First, this recipe requires only a few ingredients yet delivers incredible flavor. With bone-in, skin-on chicken, the meat stays juicy and tender, ensuring a mouthwatering experience every time.

Second, it’s both economical and satisfying. You can feed a family without breaking the bank, using simple pantry staples and affordable chicken cuts while creating a memorable meal.

Lastly, it’s versatile. You can serve this dish for dinner or make it a centerpiece for your holiday gathering. The ease of preparation means you can focus on enjoying time with your loved ones instead of spending hours in the kitchen.

How to Make Gravy Baked Chicken

Making Gravy Baked Chicken is straightforward. You start by seasoning the chicken pieces thoroughly; the seasoning sticks to the skin, ensuring every bite is packed with flavor. As the chicken bakes, the skin becomes crispy while the gravy develops a rich, savory essence from the chicken drippings.

Next, you blend flour with beef stock to create a smooth gravy that bubbles around the chicken in the baking dish. This technique allows the chicken to cook in the flavorful gravy while also ensuring the sauce thickens just right by the time the dish is ready to serve. The result is a tender chicken dish with a delectable, silky gravy that you can’t resist.

Ingredients

For the chicken:
1.25 kg/3 lb bone-in, skin-on chicken thighs and/or drumsticks
2 tsp olive oil (or other oil)
1 tsp paprika powder
1 tsp dried thyme
1 tsp onion powder (or garlic powder)
1 tsp salt
1/2 tsp black pepper
For the gravy:
4 tbsp flour (plain/all-purpose; can substitute for gluten-free)
1 1/2 cups beef stock/broth (yes, beef, not chicken!)
1/2 tsp black pepper

Directions

Preheat the oven to 200°C/390°F (180°C fan).
In a small bowl, mix paprika, thyme, onion powder, salt, and black pepper.
Place the chicken in a 23 x 33 cm / 9 x 13″ baking pan.
Drizzle the chicken with olive oil and rub it all over, ensuring the seasoning sticks; use most of the seasoning mix on the skin side.
Arrange the chicken in the pan skin side up.
In another bowl, whisk the flour with about 1/2 cup of the beef stock until lump-free.
Gradually add the remaining stock and the specified black pepper, whisk until smooth.
Pour the gravy mixture around the chicken in the pan.
Bake uncovered for 50 minutes, or until the chicken is crispy and golden brown.
Once finished, transfer the chicken to a plate and give the gravy a good whisk to make it smooth; adjust thickness if needed.
Taste and add salt and pepper if necessary.
Serve the gravy in a jug alongside the chicken.

How to Serve Gravy Baked Chicken

Gravy Baked Chicken is delicious on its own but pairs well with many sides. Consider serving it with creamy mashed potatoes to soak up the gravy or roasted vegetables for a colorful plate. A simple green salad can balance the richness, while crusty bread makes excellent dipping companions for the sauce. For drinks, a refreshing iced tea or lemonade complements this hearty meal perfectly. Presentation-wise, arrange the chicken pieces on a serving platter, draping the rich gravy over the top for a visually appealing display.

How to Store Gravy Baked Chicken

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the chicken and gravy for up to 3 months. When reheating, place the chicken and gravy in a baking dish and cover it. Heat in the oven at 175°C/350°F until warmed through, usually about 20-30 minutes. Alternatively, you can reheat individual portions in the microwave, taking care to cover them to retain moisture.

Tips to Make Gravy Baked Chicken

Ingredient substitution: If you’re out of beef stock, you can use vegetable broth or chicken stock as a less rich alternative.
Troubleshooting: If the gravy is too thick, whisk in a bit more beef stock until you reach your desired consistency.
Time-savers: For quicker prep, season the chicken in the morning and let it marinate in the fridge until dinner time to enhance the flavors.
Quality improvement: Choose fresh herbs like thyme for a brighter flavor compared to dried versions.
Cooking method: To ensure crispier skin, opt for a convection oven setting if you have one; it circulates hot air for optimal browning.

FAQs

Can I use chicken stock instead of beef stock?

While you can use chicken stock, beef stock adds a deeper flavor that enhances the dish.

What if my gravy ends up lumpy?

If this happens, simply whisk the gravy vigorously, or pass it through a fine sieve to remove lumps.

Can I prepare this dish ahead of time?

Yes, you can season the chicken a day in advance and refrigerate it until you’re ready to bake. Just bring it to room temperature before cooking for even doneness.