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One-pan Baked Chicken and Gravy

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4.9 from 18 reviews

One-pan Baked Chicken and Gravy is 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.

  • Total Time: 1 hour
  • Yield: 4–6 servings 1x

Ingredients

Scale

CHICKEN

  • 1.2 kg (2 lb 10 oz) bone-in, skin-on chicken thigh cutlets (you 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 cracked black pepper
  • 2 tbsp olive oil

GRAVY

  • 2 cups (500 ml) beef stock
  • 1 tsp dark soy sauce
  • 1 tsp Worcestershire sauce
  • 3 tbsp plain (all-purpose) flour

TO SERVE

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

Instructions

  1. Marinate chicken – Preheat the oven to 200°C (400°F (180°C/350°F 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. There will be residual marinade in the tray which is fine.
  2. Make gravy – Add the gravy ingredients to a large jug. Whisk them well to combine (it’s okay if a few lumps form), 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 chicken – Bake the chicken, uncovered, for 55 minutes or until golden and cooked through (see note 1).
  4. Finish gravy – Remove the chicken from the baking dish and whisk the gravy in the pan to bring it together and emulsify (you can run it through a sieve if you like, although I don’t!).
  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.

Equipment

Notes

Note 1 – To check if the chicken is cooked, prick/pierce the chicken with a fork or metal skewer. If the juices run clear and the outside is perfectly crispy and golden, I know it’s ready. If you are wanting extra reassurance, you can use a meat thermometer. Check the chicken has an internal temperature of 75°C (167°F) before serving.

 

Make Ahead

Chicken – Can be marinated and stored refrigerated in an airtight container up until its expiry date.

Leftovers

Leftovers keep well in the fridge. For best results, refrigerate the gravy and chicken separately in airtight containers for up to 3 days. Reheat separately in the microwave, using a whisk and a splash (start with 1–2 tablespoons and add more as needed) of boiling water from the kettle to loosen the gravy and bring it together again if needed (as the oils may have separated while being refrigerated). Note the chicken skin will soften in the microwave. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 55 mins
  • Category: One-pan
  • Method: Bake
  • Cuisine: Family-friendly

Find it online: https://simplehomeedit.com/recipe/one-pan-baked-chicken-and-gravy/