Got 5 minutes for dinner? Make this incredible baked chicken recipe! Crispy oven roasted chicken thighs and drumsticks that makes its own gravy in the same baking pan.
It’s the chicken version of this Sausage Bake with Gravy, a long time reader favourite. Minutes to prep, zero maintenance to cook. 100% delish!
Gravy Baked chicken recipe – make its own gravy!
This is another one* of those super speedy recipes that came about at the end of a long cook day when I had to use up ingredients before the expiry date but had zero energy to expend. It’s a dump-and-bake recipe, but entirely made from scratch – no canned soup shortcuts around here!
Chicken is coated in a simple spice mix for flavour (plus it makes the chicken crispy!) then it’s baked IN a flour/beef stock liquid that magically thickens into a gravy by the time the chicken is cooked.
Just LOOK at the gravy perfection!! ↑↓↑↓
* Sausage Bake, and the Ultra Lazy Series (Chicken Broccoli Pasta Bake, Chicken Rice Bake and speedy Corn Chowder) being to more such examples! Handy for busy midweek cooking. 🙂
What you need
Here’s what you need for this baked chicken. Very few ingredients, right?? Hard to believe it’s going to make something so delicious… but I promise it does! It’s all in the cooking logic. Read on!
How to make this baked chicken dinner
And here’s how it’s made:
The key to this recipe is how the “self saucing gravy” is made. You simply whisk together flour with beef stock/broth, then pour it around the chicken. As it bakes in the oven, 3 things happen:
-
The chicken flesh under the liquid stays moist and absorbs the stock flavour = tasty chicken flesh even without marinating;
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The chicken leeches juices into the stock, adding even more flavour into what will end up as gravy; and
-
The flour in the broth makes it thicken into a gravy.
WARNING: When it comes out of the oven, you’ll be looking at a congealed mess in the pan instead of the silky gravy you see. Have faith! Just give it a good whisk and it comes together beautifully!
And here’s what you end up with – crispy chicken….
…. AND a gravy to douse everything on your plate!
And what did that take you to prepare? All of 5 minutes? If that!
Serve with anything your heart desires. Pictured at the top of the post with creamy mashed potato (possibly cauliflower – can’t remember if I was attempting low carb on that day) and a side of Rocket Salad with Balsamic Dressing.
And in the photo above, this crispy baked chicken is served with buttery Seasoned Rice (think Rice-a-roni, except homemade, excellent freezer standby) and steamed greens drizzled with the herb & garlic dressing from this Cucumber Salad.
But honestly? Chicken and gravy. It goes with anything (non Asian). You could even pull the meat off the bones, toss in the gravy then stuff it in bread rolls to make Chicken and Gravy Rolls. YES! – Nagi x
Watch how to make it
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Gravy Baked Chicken (thighs & drumsticks) - 5 min prep!
Ingredients
- 1.25 kg/ 3 lb bone in, skin on chicken thighs and/or drumsticks (all of one, or mix, Note 1)
- 2 tsp olive oil (or other oil)
Chicken seasoning:
- 1 tsp paprika powder
- 1 tsp dried thyme
- 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/broth (yes, beef, not chicken! Note 3)
- 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!
Recipe Notes:
- Seasoned Rice (excellent freezer standby to serve with everything)
- steamed veg tossed with the Herb & Garlic dressing from this Cucumber Salad
- creamy mashed potato (or cauliflower for low carb)
- Rocket/Arugula salad with balsamic dressing (super speedy, no chop salad)
Nutrition Information:
Life of Dozer
It would be kind of cute that he stands there for ages with his head pushed through the dog door….except it’s winter here, and ice cold air is blasting into the house through that considerably large hole…😖
Barb says
My husband is a gravy fanatic so this recipe is my life saver! Quick, easy and so delicious. I’ve used thighs, legs and even a whole chicken cut up – works every time perfectly.
Lisa says
I’ve made this recipe a few times and love it but just one quick question! What temperature should the chicken be?
Nagi says
Hi Lisa – I do it to an internal temperature of at least 75C same as my roast chicken but it could be a bit higher in this one as the pieces are smaller. It doesn’t dry out here as it cooks in the gravy! N x
Linda says
Can I freeze this dish?
Nagi says
HI Linda – yes it will freeze ok. N x
Vashti J Dorsey says
This was so easy to follow and the chicken thighs were delicious!
Bridget G says
Use this recipe frequently and is always a hit! I pair with the seasoned rice and it’s perfect for dinners
Diane says
This recipe is delicious just as it’s written!!!
Dave says
Hey Kim, a lot of your recipes as like this one, just list “paprika” as an ingredient. Readily commercially available are several types of paprika; smoked, hot, sweet etc. which all have unique flavours. Which one do you mean and could you please specify in future recipes please? Love your site. Butter, mushrooms, onion and garlic. The 4 basic food groups 🙂 Dave
Nagi says
Hi Dave..if I list paprika as an ingredient then it is the sweet one. If the recipe needs smoked, hot or sweet smoked paprika then I will specify that. Love those 4 food groups! N x
Janet G Gudgel says
My mother made a smothered chicken with rosemary she found on a match book cover. I think it must have been late sixties or seventies. This looks like this work for the smothered chicken recipe I remember but keep the thighs crispy.
Kim says
Hi! I just wondered why you chose to use beef broth instead of chicken broth?
Nagi says
Hi Kim – for colour and flavour. N x
Beverley says
This has fast become one of the family favs. The best gravy ever and so much flavor. We serve it with mash and peas and it is always all gone.
Chels says
I adore this dinner every time I make it. I added a few peeled and smashed garlic cloves and springs of fresh time in the liquid, stems removed before whisking. Used homemade chicken stock and marylands, so much flavour!
Michele D. says
Thank you for this recipe! We all had seconds and finished the dish off in one sitting. Comfort food at its best! Chicken came out nice and crispy on top and juicy inside. The gravy was perfect and served over rice with a side of sweet corn. YUM!
Tom says
Simply delicious, and very easy. And some of the best gravy I have ever made.
Mik Hailo says
Made this recipe for a small dinner party and it was delicious!
Excellent directions. Chicken thighs were very tender and tasty.
Gravy was perfect. Everyone really enjoyed the meal. The only change I made was to add mushrooms to the gravy.
So far I’ve made 6 or 7 of your recipes – recipetineats is now my go-to for dinner ideas 🙂
amrhat says
May I ask how many people this fed? Serving 4 adults and 5 young kids dinner tomorrow, wondering how to adjust the proportions of this
Toni says
Not sure if this was here before, but there is a “scaler” for recipe adjustments based on number of servings. Tap on number of servings at the top of the recipe (5 in this recipe) and slide to increase or decrease number of servings. Ingredient amounts adjust accordingly.
I’m making this recipe now and it smells soooo good in the house! Can’t wait until it’s done!
Gary says
I was looking for a quick chicken recipe and my wife came across your website and showed me your Gravy Baked Chicken recipe. It looked good so I made it, it was LOVELY. The family really enjoyed it and I enjoyed following your recipe, so quick and easy.
I’m looking forward to cooking more of your recipes as they look good.
Nagi says
I am so glad you enjoyed it Gary! N x
Erica says
Love it, thank you Nagi! Pleased my very picky in-laws. Made with your buttered rice and it almost tasted like Western chicken rice 😂
Nagi says
So glad you enjoyed it, Erica! N x
Chellie says
This recipe was yum!! The gravy was perfect and tasty. Just wondering if you can put vegetables with it like your sausage bake?
Elizabeth says
So easy and absolutely delicious!
Tracy says
Made this with to serve with your garlic kale rice. Such an easy and delicious meal. Thank you Nagi!
Nagi says
Perfect combo Tracy, thanks so much for letting me know!! N x
Tina says
Delicious and easy! Made with all fresh thighs, boiled red potatoes and brussel sprouts. We all loved it! Thanks for all your wonderful and approachable meals!