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;
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…😖
Was so easy to cook and your notes on cooking without bone in chicken was spot on. Will definitely cook again
So delicious! And yes, after coking it’s important to separate the chicken from the gravy to keep it nice and crisp! Just a note: here in the United States a regular can of broth is 14 oz, (approx 1 & 3/4 cup). Whenever your recipe calls for 1.5 cups or 2 cups, I have found that using the entire can is sufficient.
This recipe is easy to make and so flavorful it will quickly become a go to recipe. Will make it with chicken breasts the next time.
Made it again today! My picky daughter loved it! Thanks always, Nagi for your wonderful recipes!
Wow! Made this tonight for the first time and it won’t be the last. My husband was raving and I will be making this many more times, I was delighted because it was super easy, fast and delicious. Thank you!
What a great recipe, super easy, super yummy! My son has allergies – so most gravies are out for him – but this one was perfect! YUM
Absolute winner of a dish, I think it’s my new favourite! Planning on cooking for Christmas Day – if I were to do 10-12 pieces of chicken would I need to adjust the cooking time much Nagi?
Not really Jade as it’s the size of the pieces not how many there are 🙂 N x
Thanks Nagi~! Going to do two dishes (6 pieces in each) so we get double the gravy. Can’t have people missing out on that goodness 🙂
Hi!
I’ve made this meal several times in the last 10 days. It has swept us off our feet!! 🙂
Hi Nagi,
Had this last night with roast potatoes and green beans!
Super moist and flavourful not to mention how quick it was to make. Perfect for those busy weeknights! X
This was our dinner tonight Nagi. It was so easy and it was as tasty as all of your recipes. Thank you,
Delicious!!
I almost didn’t make this tonight, but boy am I glad that I did. This was delicious! It was great comfort food. The spice rub was very tasty and the gravy was absolutely perfect. Thank you for such a great recipe!
Thank you for this recipe.I made it and it was delish.The chicken stayed crunchy. The gravy was delish over chicken and rice.
That’s great to hear Mercy, I’m so happy you enjoyed it! N x
oven temp for the baked chicken and gravy?
Hi Betty – it’s noted in step 1 of the instructions 🙂 N x
can it be made with boneless chicken or pork chops
I’ve literally made this recipe over 10 times in the past month. It is so fantastic and easy to whip up. The meal is flavourful and the chicken stays perfectly moist. I usually have it with brown rice and mashed potato- one of my favourite recipes by far.
Made this last night for dinner. It was so yummy and the whole family loved it. Love that it cooks all in the one dish. Will be making this again for sure.
Winner winner chicken dinner. This was excellent!
Hi Naji. I want to thank you for this chicken recipe it worked out perfect. I also tried your potato and leek soup and the chicken wings and again PERECT!! 3 for 3 i have tried and they were all a big hit.
So sorry, spelling of your name came out incorrect and i could not edit it my comments Thank you Nagi for the great recipes
LOVE this recipe! So easy and flavorful, it has been on repeat at our house almost each week!
Cooked this dish late evening to use up chicken drumsticks and my teenage son devoured it as a late night snack served as a hot chicken roll with gravy. One happy teen and one happy mum! Thanks