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…😖
Wow, that’s the nicest doggie forgive ever seen. Dozer living the good life😊…and the baked chicken thighs look amazing. How interesting it’s winter there. We are in the middle of our Summer here in California.
Meant doggie door😊 apparently you knew what I meant. Auto correct can be a pain….
I love that the doggie door is clear. So perfect.
Hi Macy, I know which season I’d prefer to be in 😂 N x
Hi from South Africa. Love your recipes. Thx for delicious food.
You’re so welcome Lauren! N x
Hi Nagi and Dozer.. ❤️ He’s just adorable.. 😂💖
The recipe.. Omg this looks gorgeous, I plan to make this, this week & will let you know how I get on… Thank you Mandy xx…From Little Old England… 😁
I’d love to know what you think once you try it Mandy ❤️
I can’t wait to try this. I am addicted to all your recipes. It’s a huge hit with my family and, I feel like a genuine cook. Thank you for publishing your tasty recipes. I am a huge fan of you and your life with Dozer.
That’s so nice to hear Jane, thanks so much!! N x
I can’t wait to try this one. Sounds & looks yummy! Extra hugs for Dozer.
And it’s so easy Carole!! I hope you try it! N x
So jealous of your cool weather — it’s going to be 90 degrees F or above for months here (32 Celcius) — lucky Dozer!
I wish it was warmer Karen 😂😂
Instead of using bone in thighs, can I just use all chicken legs? We LOVE chicken legs!
Hi Danielle, yes you can! N x
Great dinner, very tasty and so easy to make. Thanks so much.
You’re so welcome Lucia! N x
Dear Nagi, every recipe of yours that I have tried out turn out delicious. I have tried out quite a few of your recipes. I love the fact that you really explain in detail (even when it comes to the use of measurements in different countries). I just love you for being so open and sharing all your delicious recipes with the world. You have made me a better cook so Thank you. I will definitely continue to use/try out your new recipes.
Thank you so much Sandra, that’s really kind of you and I love hearing what people think of my recipes ❤️
What would the difference be if I use skinless chicken thighs I can’t get my head around using chicken with the skin on
Hi Lynda, you wouldn’t get that beautiful roasted crispy skin – but I mention this in the notes too 🙂 N x
Crispy skin!!!! Drooools.
There’s instructions in the recipe notes about using skinless portions 🙂
Any reason not to use chicken stock instead of beef stock?
Hi Norman, as per Jeanne’s comment, I talk about this in the notes. N x
In her recipe comments, it says beef gives it a deeper flavor & not as pale looking. I wondered the same thing. I think I will try using about 2/3 beef & 1/3 chicken stock so it has a little more chicken flavor
Looks great, but my husband won’t eat legs or thighs, so could I do it with chicken breasts?
Hi Linda, I talk about other cuts in the recipe notes. N x
I don’t think breast will put out enough juices/fat to give the depth of flavor that the thighs would, in my opinion. But I could be wrong
After 40 years of cooking and recipes galore I find myself turning to you Nagi. Your recipes are reliable, easy , tasty and appealing. Friends ++ have now found you after requesting the recipe after I make something from your magic pen. Just huge thanks. Big ear scratch for Dozer. 💜💜
Woah what a great compliment, thanks so so so much Elle ❤️ N x
Hi Nagi thanks for tonights dinner recipe.It looks delicious.Im going to rate this 5 stars for being so easy and tasty Best wishes from UK
Thanks so much Jan! N x
Nagi, thank you for giving us such easy and delish recipes. For those who can’t cook for anything, these easy recipes are so appreciated. Love how you write out every single step which gives me confidence to try it out. Thank you!
Thanks so much Marie, I truly appreciate the feedback ❤️ N x
Is it possible to use GF plain flour rather than have to do the gravy separately for the GF version?
Hi MW, I find it better to do it separately as GF flour mixes contain corn flour which thickens the sauce too quickly if left in the oven for the full amount of time. N x
Dear Nagi,
I’m a diabetic and have to watch my carb intake. This recipe looks great. Would I be able to substitute the white flour for almond flour or something more low carb?
Lorraine – Czech Republic
Hi Lorraine, almond flour doesn’t thicken sauce like regular flour or cornstarch so wont work here unfortunately. N x