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Home Chicken

CRISPY Herb Baked Chicken with Gravy (easy roast chicken!)

By:Nagi
Published:13 Dec '19Updated:28 Apr '21
125 Comments
Recipe v Video v Dozer v

Herb Baked Chicken with Gravy is what you make when you need to feed a crowd! It tastes and looks like your favourite roast chicken – except it’s far easier to make. Let’s call it a shortcut EASY roast chicken!

Handy to make loads, reheats JUICY and comes with an incredible fuss-free gravy for chicken. This recipe is a lifesaver for holiday entertaining and feeding groups!!

Pouring gravy over roast chicken

Herb Baked Chicken

This is a chicken recipe that we made last weekend when catering a Christmas Lunch for my mother’s friends. Just 40 or so people! 😂 We were specifically after a chicken dish that met the following criteria:

  • easy to make loads – can roast a double batch at the same time

  • no advance preparation eg. brining or marinating

  • simple to reheat in big batches – and stays juicy

  • looks fabulous piled up on a platter – and tastes even better (of course!)

So we came up with this baked chicken recipe with a really terrific herb flavour, adapting slightly from this butterflied roast chicken from Serious Eats from which we took tips for how to make baked chicken as juicy as possible.

It’s so simple to make, I really urge you to consider making this fresh on the day because you’ll get a bonus CRAZY golden brown crispy skin – wait until you HEAR it in the video!

Photo of a pile of crispy baked chicken thighs

What you need for this Herby Baked Chicken

Remember I promised easy? I did not exaggerate! There are VERY few recipes on my website that call for zero chopping whatsoever – not even mincing garlic!

(PS In case you’re wondering, there is no garlic in this because it’s cooked at a high temperature which makes garlic burn. Burnt garlic = bitter = not very nice)

What you need for Herb Baked Chicken

What type of chicken to use?

Use thigh and drumsticks for an easy option – this is what I opted for in the video.

Use butterflied/spatchcock chicken if you want some breast meat as well the dark meat (thighs, drumsticks etc). Either cut your own (use scissors to cut down either side of chicken spine, open up and crack bone to flatten) or buy already butterflied. We butterflied our own chicken for the lunch because we knew some people would want breast. 

This baked chicken is great for scaling up because you can roast a double batch at the same time!


How to make it

And here’s how to make this Herb Baked Chicken. The key in this recipe is patting the skin dry, just a BIT of oil and roasting at a high temperature which seals the juices in!

How to make Herb Baked Chicken and Gravy (EASY Roast Chicken)

To clarify, you DO lose the crispy skin when reheated the next day. But it’s not unappetisingly soggy. And honestly? No one even thinks about crispy skin once they taste the gravy…..


Simple way to make Gravy for Chicken

Most of my traditional roast recipes call for gravy to be made using the roasting pan set on the stove. It usually involves man handling a large pan, setting it over a couple of burners and some sort of straining.

I skip all of that for this baked chicken recipe! I use my “simple” roast chicken gravy which merely involves:

  • Scraping pan juices into saucepan – it slides right off the paper!

  • Mixing in flour then whisking in chicken broth

Voila! An incredible gravy with an intense chicken flavour from all the fat / juices on the pan and hint of herby flavour!

How to make gravy for chicken

Secret tip: how to make gravy brown

Gravy made with chicken broth is pale rather than a rich deep brown that we all know and want.

You can buy gravy browning liquids and granules specifically to deepen the colour of gravy. But the easier way to deal with it is to just add a tiny splash of dark soy sauce – as in 1/2 a teaspoon. Not only does it change the colour from pale to a rich brown (see Before and After below), it adds a touch of flavour too. Not Asiany at all, it’s just salty with extra flavour!

What you need to make gravy for baked chicken

Close up drizzling gravy over crispy roast chicken

How to serve this roast chicken

If this chicken is part of a banquet or buffet, cut it into smaller pieces, like pictured. I cut the chicken thighs into half along the bone, and the breast into 3 pieces (from the butterflied chicken). Pile it all on a platter, plonk on a few sprigs of parsley (for presentation!) and serve the gravy on the side.

I like how cutting up the chicken like this makes it look like a platter piled high with pieces of roast chicken – hence why I call this the easy way to make roast chicken!

What to serve on the side

Because today’s baked chicken recipe is one that I’m sharing with gatherings in mind, the side dishes I’m suggesting are things for a spread, as opposed to a family dinner for fewer people.

Suggested sides

Potatoes au gratin (Dauphinoise Potatoes) fresh out of the oven
Potatoes au Gratin (Dauphinoise)
Iceberg Lettuce Salad with Dill www.recipetineats.com
JP’s Iceberg Lettuce Dill Salad
Cauliflower Cheese in a baking dish, fresh out of the oven ready to be served
Cauliflower Cheese
Close up of a fork picking up a no mayo Lemon Potato Salad.
Lemon Potato Salad
Vinaigrette being poured over Apple Salad with Candied Walnuts and Cranberries
Apple Salad with Candied Walnuts and Cranberries
Fork picking up sautéed Brussels sprouts in a creamy sauce
Sautéed Brussels Sprouts in Carbonara Sauce
Close up of sweet potato salad with baby spinach, feta, almonds, red onion, wild rice drizzled with a Honey Lemon Dressing
Wickedly Delish Sweet Potato Salad
Close up of Macaroni Salad with Creamy Dressing in a white bowl.
Macaroni Salad
This Roast Pumpkin, Spinach and Feta Salad with a Honey Balsamic Dressing is a magical combination. Terrific side or as a meal. recipetineats.com
Roast Pumpkin, Spinach and Feta Salad
A classic potato salad made epic by pouring French dressing over the potatoes while cooked so it absorbs the flavour. The BEST potato salad I've ever had! www.recipetineats.com
Potato Salad
Close up of Green Bean Salad with Cherry Tomatoes and Feta in a white salad bowl, ready to be served
Green Bean Salad with Cherry Tomato Feta

These are all also things that either don’t need reheating, or can be reheated at the same time as the chicken or by using the microwave. Practicality and deliciousness CAN co-exist happily, without compromise! – Nagi x


Watch how to make it

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Pouring gravy over roast chicken

Crispy Herb Baked Chicken with Gravy

Author: Nagi
Prep: 5 mins
Cook: 35 mins
Mains
Western
5 from 38 votes
Servings6
Tap or hover to scale
Print
Recipe video above. This is a fantastic, easy way to make "roast chicken" for loads of people without the fuss of man handling a whole chicken! Quick to prepare, no advance marinating or brining, the idea here is high temp cooking which really seals in the juices, creating crispy skin and meat that's so juicy, it's ideal for reheating to serve (which is what we did for a 40 guest Christmas lunch last weekend). Bonus mess-free way of making gravy with outrageously delicious flavour.

Ingredients

  • 1 tbsp vegetable oil (or canola or peanut oil, NOT butter or olive oil, Note 1)

Choose ONE chicken (Note 2):

  • 1.8 kg / 3.6 lb whole chicken, butterflied / spatchcocked
  • 1.8 kg / 3.6 lb large chicken thighs with bone in, skin on AND drumsticks (mix)

Herb rub (Note 3):

  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried sage (or 1/2 tsp ground sage)
  • 3/4 tsp dried marjoram
  • 1 tsp salt (coarse / kosher salt, OR 1 3/4 tsp sea salt flakes)
  • 1/2 tsp black pepper

Gravy

  • 3 tbsp flour
  • 1 1/2 cups (375ml) chicken stock/broth , low sodium
  • 3/4 tsp dark soy sauce or gravy browner liquid
  • Salt and pepper to taste

Instructions

Fridge dry skin (optional, for extra crispy skin):

  • Pat chicken skin dry with paper towels. Leave chicken in fridge overnight, uncovered, to dry skin out.

Cooking:

  • Preheat oven to 240°C/ 465°F (220°C fan).
  • Line tray with foil then baking / parchment paper, place rack on tray (Note 4)
  • Mix Rub in a bowl.
  • Pat chicken skin dry with paper towel.
  • Drizzle with oil and rub all over, then sprinkle with Rub. Use hands to rub herbs all over the chicken, getting right into all the cracks and crevices. Place on rack.
  • Thigh + drumsticks - Arrange thigh pieces skin side up, and for drumsticks the side with the most skin up.
  • Butterflied/spatchcocked - Arrange breast side up with tail end of chicken pointed back towards back of oven, neck end closest to door.

Roasting:

  • Thighs + drumsticks - roast for 35 minutes or until internal temperature is 75°C/165°F, or juices run clear when pierced in the middle.
  • Butterflied/spatchcocked - roast for 45 minutes, or until internal temperature is: 66°C / 151°F for the breast AND 75°C/165°F when inserted into the joint between the leg and the thigh.
  • Extra browning - if skin isn't browned/crispy enough, flick grill/broiler on high for 1 - 3 minutes. CAREFUL - browns super quick!
  • Tent VERY loosely with foil (to preserve crispy skin) for 5 minutes.

Gravy:

  • Scrape every bit of juice, fat and all the brown stuff off the tray into a saucepan.
  • Turn stove onto medium. Once juices are bubbling, add flour and whisk to combine.
  • Slowly pour in broth, whisking as you go.
  • Add soy sauce or gravy browner and pepper.
  • Continue stirring for 3 to 5 minutes - as it becomes steamy, gravy will thicken.
  • Once it becomes a syrupy consistency (see video), remove from stove. Adjust salt to taste right at end, then pour into jug.

Serving:

  • Carve up the chicken as you would a roast chicken. Cut breast into 3 or 4 pieces. Cut thighs in half along the bone.
  • Pile it all up onto a plate, garnish with parsley or other fresh herbs. Serve with gravy!

Recipe Notes:

1. Oil - this recipe calls for high temperature cooking to achieve crispy skin. Olive oil smoke point too low for this recipe, and butter will burn + water content in butter will prevent crispy skin from forming.
2. Chicken - use thigh and drumsticks for an easy option. Use butterflied/spatchcock if you want some breast meat as well the dark meat (thighs, drumsticks etc). Either cut your own (cut down either side of chicken spine, open up and crack bone to flatten) or buy already butterflied.
3. Herbs - this combo of herbs gives this chicken a really terrific herb flavour reminiscent of rotisserie chicken. But feel free to switch out the herbs. I do not recommend adding fresh garlic as it burns. Also, do not add powdered spices as this too will affect the skin crispiness.
4. Tray - rack required to ensure pan juices brown and keep chicken out of fat. If you don't have one, that's ok - it will still work just fine, underside of chicken just a bit oilier!
Foil and parchment/baking paper essential here - need to be able to scrap every bit of juice off the paper into the saucepan to make the gravy! Bonus: less cleaning up.
5. Storing / reheating - keep skin loosely covered and cool. Place in container and refrigerate overnight (up to 3 days, but 24 hrs best). On day of, place in a tray in single layer and loosely cover with foil. Place in 180°C/350°F oven for 15 minutes until warmed through (not piping hot), then uncovered for 5 minutes. This works great for serving loads of people - really juicy chicken, even the breast! Won't be crispy like fresh made but no one complains because the herb flavour is so great plus you've got the gravy. 
Reheat gravy on stove or microwave.

Nutrition Information:

Calories: 331cal (17%)Carbohydrates: 1gProtein: 27g (54%)Fat: 24g (37%)Saturated Fat: 8g (50%)Cholesterol: 108mg (36%)Sodium: 489mg (21%)Potassium: 272mg (8%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 202IU (4%)Vitamin C: 2mg (2%)Calcium: 19mg (2%)Iron: 2mg (11%)
Keywords: Baked chicken, Baked chicken thighs, crispy baked drumsticks, juicy roast chicken, oven roasted chicken
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

What I made using leftover fondant from Wednesday’s Christmas Cake. The poor snowman lost his torso 2 seconds after this photo was taken, with me screeching trying to get it out of Dozer’s mouth (“NO Dozer, too much sugar!!”) 😂

Dozer snowman fondant

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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125 Comments

  1. Maree Stanley says

    January 30, 2021 at 7:17 pm

    Just made this fir dinner with the crispy potatoes and put pumpkin, zucchini and carrot under the chicken. It was delicious. Really tasty and not dry. Make sure you do dry the chicken well. Gravy was easier and super delicious.

    Reply
  2. Claire says

    January 11, 2021 at 7:06 pm

    5 stars
    This is the best chicken! and I honestly loved the gravy so much, cannot believe I never thought of adding soy sauce for the colour.

    Super easy and so much flavour, thanks Nagi.

    Reply
  3. Danielle says

    December 23, 2020 at 8:48 am

    I have not made this yet but it looks delicious for Christmas dinner. Would boneless chicken breast and/or thighs still work? Would I alter the time baked?

    Reply
  4. Jerelyn says

    November 19, 2020 at 2:32 pm

    This looks simple and amazing! I’m new to baking and roasting and I’m intending to make this for my inlaw on her birthday. A question here is the roasting part where you mentioned 35mins but what temperature should I set at 35mins, 220c?

    Reply
    • Nagi says

      November 19, 2020 at 3:01 pm

      Hi Jerelyn, the temperature of the oven is listed in step 1 of “cooking” 🙂 I hope you love it! N X

      Reply
      • Jerelyn says

        November 20, 2020 at 11:36 pm

        It was amazing! My first roast chicken was a success and my whole family love it! Thanks so much for this!

        Reply
  5. Elle says

    November 10, 2020 at 2:55 pm

    This is legit one of my fave dinners!! I have it with roast potatoes and greek salad – tastes just like charcoal chicken (An aussie takeaway)! I leave the marjoram out because its (weirdly) not at my local supermarket, but its still amazing without it! I also use boneless skin on thigh fillets and its so unbelievably good. Huge hit!

    Reply
  6. Ellen Wippich says

    November 6, 2020 at 2:13 am

    Can I use just drumsticks for this recipe?

    Reply
    • Nagi says

      November 6, 2020 at 8:49 am

      Sure can Ellen! N x

      Reply
  7. Chris says

    October 28, 2020 at 7:49 pm

    5 stars
    Such a classic and delicious dish! Thanks for this easy recipe. The whole family is stuffed and happy.

    Reply
  8. Mary says

    October 28, 2020 at 12:56 pm

    5 stars
    I’ll never roast chicken any other way. Used just 3 bone-in skin-on thighs so hubby could have 2 pieces. Should have made 4 so I could have 2 also. Will definitely be using this rub on my Thanksgiving Turkey. I emailed recipe with links and video to entire family!

    Reply
  9. Estela Carr says

    October 28, 2020 at 8:44 am

    5 stars
    So delicious!!!! full of flavor.

    Reply
  10. Judith says

    October 18, 2020 at 6:18 am

    5 stars
    Hi Nagi
    I made this and it’s absolutely awesome!! The gravy was very tasty! My family and I loooved this one! Thanks Nagi

    Reply
  11. alimak says

    October 15, 2020 at 7:38 am

    5 stars
    I might be slightly obsessed with this – made it for the 3rd time last night and am already planning when to have it again!!! My friend loves it too so no complaints there!
    Thanks Nagi x

    Reply
  12. Desi says

    October 5, 2020 at 6:59 pm

    5 stars
    Every single recipe of yours is perfect. You feed my family every night 🤪
    Thank you!

    Reply
  13. Sandra Murray says

    September 23, 2020 at 9:04 pm

    Thank you again for your wonderful easy to follow recipes….
    Do you have a recipe for tinned black bean sauce please ….
    Regards Sandra

    Reply
  14. Mills says

    August 5, 2020 at 11:45 am

    Hi Nagi, if I double this recipe how long should I leave them in the oven for? Thanks x

    Reply
    • Eleanor Haskell says

      November 24, 2021 at 3:54 pm

      What temperature should I use to cook chicken pieces. I live in the U.S.

      Reply
  15. Alex says

    August 4, 2020 at 9:02 am

    5 stars
    Sooo good and easy! Put it under the broiler for 5 min after the written cook time to ensure maximum crisp.

    Reply
  16. Claire Simmons says

    July 28, 2020 at 7:04 pm

    5 stars
    This was absolutely delicious and and although there are only the 2 of us at home, I halved the recipe and there was enough for hubby to take to work tomorrow.
    I served it with Paris mash and a trio of veggies, so it was a very enjoyable dinner.
    Thank you Nagi for all of your recipes, tips, videos and alternative ingredients.

    Reply
  17. Sue says

    July 8, 2020 at 9:33 pm

    5 stars
    So yum!

    Reply
  18. Raymond says

    June 22, 2020 at 5:05 pm

    Hey Nagi! I’ve been wondering, would this recipe be potentially even better if we brined it using your brine recipe?

    Reply
    • Nagi says

      June 22, 2020 at 6:47 pm

      Hi Raymond, you definitely could, although I find it really doesn’t need it 🙂 N x

      Reply
      • Raymond says

        June 23, 2020 at 4:34 pm

        5 stars
        Alright, thank you! I’ve made this before and it’s absolutely gorgeous!

        Reply
  19. Angela Mackenzie says

    May 29, 2020 at 4:01 pm

    5 stars
    Hi Nagi, family absolutely loved this!! Quick Q – I see that Masterfoods sell a ground Sage at Woolies, is that what you use? And what Marjoram? Thanks in advance, I am making this for the 2nd time this week x

    Reply
  20. Sandra Cordingley says

    May 27, 2020 at 8:40 pm

    Big fail for me. Followed instructions to the letter. Chicken wasnt crispy after 240 degrees in oven so grilled…still wasnt crispy. Pan fried at high heat… nooo! still soft! Finished off in air fryer…ok …but so much effort Wouldnt cook this again. First fail for me as i’m a big fan. Hanging my head in shame after seeing the positive feed back.

    Reply
    • Angela Mackenzie says

      May 29, 2020 at 4:04 pm

      Hi Sandra, did you use any powdered herbs at all? I added onion salt and some lemon zest then read afterwards that anything that is not dried won’t result in crispy skin, mine was still beautiful but trying again tonight without the extras. Don’t give up!

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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