Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
CRISPY Herb Baked Chicken with Gravy (easy roast chicken!) Recipe
Herb Baked Chicken with Gravy is what you make when you might want to feed a crowd! It tastes and appears like your favorite roast chicken – besides it’s far simpler to make. Let’s name it a shortcut EASY roast chicken!
Helpful to make masses, reheats JUICY and comes with an unimaginable fuss-free gravy for chicken. This recipe is a lifesaver for vacation entertaining and feeding teams!!
Herb Baked Chicken
It is a chicken recipe that we made final weekend when catering a Christmas Lunch for my mom’s associates. Simply 40 or so folks! 😂 We have been particularly after a chicken dish that met the next standards:
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simple to make masses – can roast a double batch on the similar time
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no advance preparation eg. brining or marinating
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easy to reheat in massive batches – and stays juicy
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appears fabulous piled up on a platter – and tastes even higher (after all!)
So we got here up with this baked chicken recipe with a extremely terrific herb flavour, adapting barely from this butterflied roast chicken from Severe Eats from which we took ideas for the best way to make baked chicken as juicy as attainable.
What you want for this Herby Baked Chicken
Bear in mind I promised simple? I didn’t exaggerate! There are VERY few recipes on my web site that decision for zero chopping in any way – not even mincing garlic!
(PS In case you’re questioning, there isn’t any garlic on this as a result of it’s cooked at a excessive temperature which makes garlic burn. Burnt garlic = bitter = not very good)
What sort of chicken to make use of?
Use butterflied/spatchcock chicken if you need some breast meat as effectively the darkish meat (thighs, drumsticks and so forth). Both lower your individual (use scissors to chop down both facet of chicken backbone, open up and crack bone to flatten) or purchase already butterflied. We butterflied our personal chicken for the lunch as a result of we knew some folks would need breast.
This baked chicken is nice for scaling up as a result of you possibly can roast a double batch on the similar time!
How you can make it
And right here’s the best way to make this Herb Baked Chicken. The important thing on this recipe is patting the pores and skin dry, only a BIT of oil and roasting at a excessive temperature which seals the juices in!
To make clear, you DO lose the crispy pores and skin when reheated the following day. Nevertheless it’s not unappetisingly soggy. And actually? Nobody even thinks about crispy pores and skin as soon as they style the gravy…..
Easy approach to make Gravy for Chicken
Most of my conventional roast recipes name for gravy to be made utilizing the roasting pan set on the range. It normally entails man dealing with a big pan, setting it over a few burners and a few type of straining.
I skip all of that for this baked chicken recipe! I take advantage of my “easy” roast chicken gravy which merely entails:
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Scraping pan juices into saucepan – it slides proper off the paper!
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Mixing in flour then whisking in chicken broth
Voila! An unimaginable gravy with an intense chicken flavour from all of the fats / juices on the pan and trace of herby flavour!
Secret tip: the best way to make gravy brown
Gravy made with chicken broth is pale somewhat than a wealthy deep brown that everyone knows and wish.
You should buy gravy browning liquids and granules particularly to deepen the color of gravy. However the simpler approach to take care of it’s to only add a tiny splash of darkish soy sauce – as in 1/2 a teaspoon. Not solely does it change the color from pale to a wealthy brown (see Earlier than and After under), it provides a contact of flavour too. Not Asiany in any respect, it’s simply salty with further flavour!
How you can serve this roast chicken
If this chicken is a part of a banquet or buffet, lower it into smaller items, like pictured. I lower the chicken thighs into half alongside the bone, and the breast into 3 items (from the butterflied chicken). Pile all of it on a platter, plonk on a number of sprigs of parsley (for presentation!) and serve the gravy on the facet.
I like how chopping up the chicken like this makes it seem like a platter piled excessive with items of roast chicken – therefore why I name this the straightforward approach to make roast chicken!
What to serve on the facet
As a result of at the moment’s baked chicken recipe is one which I’m sharing with gatherings in thoughts, the facet dishes I’m suggesting are issues for a variety, versus a household dinner for fewer folks.
Instructed sides
These are all additionally issues that both don’t want reheating, or might be reheated similtaneously the chicken or through the use of the microwave. Practicality and deliciousness CAN co-exist fortunately, with out compromise! – Johnsat x
Watch the best way to make it
Ingredients
- 1 tbsp vegetable oil (or canola or peanut oil, NOT butter or olive oil, Note 1)
- 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)
- 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
- 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
- Pat chicken skin dry with paper towels. Leave chicken in fridge overnight, uncovered, to dry skin out.
- 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.
- 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.
- 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.
- 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!
Notes
1. Oil – this recipe calls for high temperature cooking to achieve crispy skin. Olive oil smoke point too low for this recipe, and butter will burn + water content in butter will prevent crispy skin from forming.
2. Chicken – use thigh and drumsticks for an easy option. Use butterflied/spatchcock if you want some breast meat as well the dark meat (thighs, drumsticks etc). Either cut your own (cut down either side of chicken spine, open up and crack bone to flatten) or buy already butterflied.
3. Herbs – this combo of herbs gives this chicken a really terrific herb flavour reminiscent of rotisserie chicken. But feel free to switch out the herbs. I do not recommend adding fresh garlic as it burns. Also, do not add powdered spices as this too will affect the skin crispiness.
4. Tray – rack required to ensure pan juices brown and keep chicken out of fat. If you don’t have one, that’s ok – it will still work just fine, underside of chicken just a bit oilier!
Foil and parchment/baking paper essential here – need to be able to scrap every bit of juice off the paper into the saucepan to make the gravy! Bonus: less cleaning up.
5. Storing / reheating – keep skin loosely covered and cool. Place in container and refrigerate overnight (up to 3 days, but 24 hrs best). On day of, place in a tray in single layer and loosely cover with foil. Place in 180°C/350°F oven for 15 minutes until warmed through (not piping hot), then uncovered for 5 minutes. This works great for serving loads of people – really juicy chicken, even the breast! Won’t be crispy like fresh made but no one complains because the herb flavour is so great plus you’ve got the gravy.
Reheat gravy on stove or microwave.
Did You Make This Recipe?
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