Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Gravy Baked Chicken (thighs & drumsticks) – 5 min prep! Recipe
Received 5 minutes for dinner? Make this unbelievable baked chicken recipe! Crispy oven roasted chicken thighs and drumsticks that makes its personal gravy in the identical baking pan.
It’s the chicken model of this Sausage Bake with Gravy, a very long time reader favorite. Minutes to prep, zero upkeep to cook dinner. 100% delish!
Gravy Baked chicken recipe – make its personal gravy!
That is one other one* of these tremendous speedy recipes that took place on the finish of an extended cook dinner day after I had to make use of up substances earlier than the expiry date however had zero vitality to expend. It’s a dump-and-bake recipe, however totally produced from scratch – no canned soup shortcuts round right here!
Chicken is coated in a easy spice combine for flavour (plus it makes the chicken crispy!) then it’s baked IN a flour/beef inventory liquid that magically thickens right into a gravy by the point the chicken is cooked.
Simply LOOK on the gravy perfection!! ↑↓↑↓
* Sausage Bake, and the Extremely Lazy Collection (Chicken Broccoli Pasta Bake, Chicken Rice Bake and speedy Corn Chowder) being to extra such examples! Helpful for busy midweek cooking. 🙂
What you want
Right here’s what you want for this baked chicken. Only a few substances, proper?? Arduous to imagine it’s going to make one thing so scrumptious… however I promise it does! It’s all within the cooking logic. Learn on!
The way to make this baked chicken dinner
And right here’s the way it’s made:
The important thing to this recipe is how the “self saucing gravy” is made. You merely whisk collectively flour with beef inventory/broth, then pour it across the chicken. Because it bakes within the oven, 3 issues occur:
-
The chicken flesh below the liquid stays moist and absorbs the inventory flavour = tasty chicken flesh even with out marinating;
-
The chicken leeches juices into the inventory, including much more flavour into what is going to find yourself as gravy; and
-
The flour within the broth makes it thicken right into a gravy.
WARNING: When it comes out of the oven, you’ll be taking a look at a congealed mess within the pan as a substitute of the silky gravy you see. Have religion! Simply give it a superb whisk and it comes collectively fantastically!
And right here’s what you find yourself with – crispy chicken….
…. AND a gravy to douse every little thing in your plate!
And what did that take you to organize? All of 5 minutes? If that!
Serve with something your coronary heart needs. Pictured on the high of the publish with creamy mashed potato (probably cauliflower – can’t bear in mind if I used to be trying low carb on that day) and a facet of Rocket Salad with Balsamic Dressing.
And within the photograph above, this crispy baked chicken is served with buttery Seasoned Rice (suppose Rice-a-roni, besides home made, glorious freezer standby) and steamed greens drizzled with the herb & garlic dressing from this Cucumber Salad.
However actually? Chicken and gravy. It goes with something (non Asian). You might even pull the meat off the bones, toss within the gravy then stuff it in bread rolls to make Chicken and Gravy Rolls. YES! – Johnsat x
Watch methods to make it
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)
- 1 tsp paprika powder
- 1 tsp dried thyme
- 1 tsp onion powder (or garlic powder)
- 1 tsp salt
- 1/2 tsp black pepper
- 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!
Notes
1. Chicken – drumsticks and bone in thighs are ideal for this recipe, use all of one or a mix together. I used 4 thighs + 3 legs in the video and some photos, and 6 thighs in the batch for one of the photos.
Needs to be skin on, bone in chicken so they can sustain the cook time required for the gravy to form. To reduce fat, the skin on thighs can be removed (see this baked chicken & rice, that’s how the skinless chicken will come out. Same cooked time).
Butterflied whole chicken will also work great for this recipe as the cook time is similar.
Chicken breast – because of the shorter cook time, you need to put the pan with just the gravy in the oven first for 20 minutes, then add the breast for 20 minutes. I’ll share that as a separate recipe one of these days!
2. Gravy – to make this gluten free, leave out the flour, bake chicken. Once cooked, remove chicken, cover loosely with foil to keep warm. Mix 1.5 tbsp cornflour/cornstarch with 2 tbsp water, whisk into pan juices. Return to oven for 5 minutes.
3. Broth/stock – beef stock gives the gravy a nice brown colour and also has a deeper flavour than chicken stock. Chicken stock fine to use but gravy will be pale.
4. Gravy thickness – There will be some variable here because the juiciness of chicken varies drastically (quality of chicken, frozen thawed leeches more water than fresh, some economical chicken is injected with brine, accuracy of oven, size and material of pan).
But it’s super easy to adjust – If it’s a bit thin, pop it back in the oven for a few minutes – without chicken, it will thicken in mere minutes. If too thick, add splash of hot tap water.
Likely there will be a few small lumps in the gravy, rather than being 1000% smooth. We’re doing quick ‘n easy, one pan here! If the lumps really bother you, strain when pouring into jug. It does not bother me. 🙂
5. Sides pictured in post:
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)
6. Nutrition per serving, assuming all gravy is consumed. You can slash at least 100 calories by trimming the flappy skin/fat off the chicken thighs – I can’t accurately calculate that which is why I’ve erred on the side of caution. 1 tablespoon chicken fat = 115 calories.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
