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!!
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!
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 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!
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!
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!
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
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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Crispy Herb Baked Chicken with Gravy
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:
Nutrition Information:
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!!”) 😂
Nagi, your recipes are fantastic. I don’t bother googling a recipe anymore, I just go straight to your site as experience has shown me yours will be the best one out there. The passengers and crew on board the boat I cater for have loved every one of your meals, sides and desserts. Can’t thank you enough!
WOAH! You make my recipes on a boat?? Must be a BIG BOAT! 😂 N x
This made a dish which was truly first-rate! It delighted the person I cook for, and I enjoyed it very much, too. It will become part of my culinary repertoire. Thank you.
I’m so glad you loved it Bonny, thanks so much for letting me know – N x
Another win for #teamnagi! Even my picky daughter who usually doesn’t like herbs in her food loved it! Thank you for all your wonderful recipes.
Winner winner chicken dinner Laarni! I’m so glad it was a hit!
Hi Nagi! The recipe looks amazing. If I’m increasing the serving size should I increase baking time?
Can’t wait to try it!
This was so good! The recipe instructions were spot-on.
Hi Sara, no you wont need to – as long as the pieces are all similar size – N x
Hi Nagi! The recipe looks amazing. If I’m increasing the serving size should I increase baking time?
Can’t wait to try it!
Thanks so much for the recipe I’ll be making for Christmas.
Merry Christmas & Happy New Year. Give Dozer a kiss for me.
I hope you love it Jean!! Have a fantastic Christmas ❤️
Tried this last night. Only had a couple of split breasts, so wasn’t able to make any gravy. But they came out super juicy and the the combination of spices gave them a fantastic flavor. Another keeper!!
That’s great to hear Brian!
Hi nagi love your page! I saw ur vegan trouble post. I noticed u said respect my choice to eat meat. Just wondering if you respect people who chose to eat dog bcus this happens in some parts of Asia. No hate just curious if you respect their wishes or does it anger u.
I hear you Riri! I don’t like it – in the same way vegans don’t like that I eat meat – but I don’t troll them or try to publicly shame them. I also don’t like that horse sashimi is a speciality in Japan – but again, I don’t shout hate about it!! 🙂 N x
What do you think about using this recipe to cook a small turkey? Looks like it could be a quick and easy option!
Honestly? Even a small turkey will have dry breast if you roast it without brining. It’s really worth dry brining – it’s simple and super effective. Then before baking, use this herb mix on the skin! Skip the salt though – use the salt on the skin as per the Roast Turkey recipe (because brining injects salt into the flesh, so you need to use less salt on the skin) 🙂 Oh – here’s the recipe! https://promotown.info/genius-easy-juicy-roast-turkey-dry-brined/%3C/a%3E%3C/p%3E
I got very little cooking experience and really appreciate your clarity AND video. Most off all i like how you often point out alternatives for when something is not at hand and specify level of importance.
Nagi you are incredible and i hope you have a wonderful life.
Thanks so much for the great feedback Michelle 😍
Making it tonight!! Will report back. Thank you nagi!
You’ll love it Tanya!!
Lovely recipes. I love Dozer!
He always steals the show Chantal 😂
Dear Nagi,
I use your recepies a lot.
I will try this one with chicken.
Best regards to you and Dozer. Thanks
I hope you love it Ana, love to know how you go!
Love the new section Meet Dozer! I am a very big fan. Your recipes are more than awesome. Thank you
You’re so welcome Colleen!!
You are fabulous your recipes are not too involved and delicious. Dozer is sooo gorgeous ( my passion in life is dogs any sort) Thankyou Nagi . Angie
Thank you SO much Angie ❤️
Thank you for the baked chicken recipe your recipes
Are always delicious
Thanks so much Robyn!
Just love your recipes as much as I ❤️ Seeing the pics of Dozer! Golden are my faves as are all your recipes!
Will try this one very soon…looks like another fab great and easy Nagi recipe! Thx
I hope you love it Vivian!
Thanks SO much Nagi – looks awesomely easy and will be done next week (my chicken-loving daughter arrived unannounced from Scotland last weekend, she will adore this!!)
Love seeing the ‘saved’ numbers increase while I was reading / viewing / typing!!!
x
I hope she loves it Alimak – let me know what she thinks!
😍😍😍Thank you very much for the recipe😍😍😍
I’ll try this very soon!
Enjoy Kimiko!