Chicken Delight

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Try this out! 🤗

One-pan Baked Chicken and Gravy ♥️

INGREDIENTS

CHICKEN

1.2 kg (2 lb 10 oz) bone-in, skin-on chicken thigh cutlets (you can use skin-off, although skin-on is more juicy)
1 tsp sweet paprika
1 tsp dried thyme or oregano
1 tsp onion powder
1 tsp sea salt flakes
¼ tsp freshly cracked black pepper
2 tbsp olive oil

GRAVY

2 cups (500 ml) beef stock
1 tsp dark soy sauce
1 tsp Worcestershire sauce
3 tbsp plain (all-purpose) flour

TO SERVE

Steamed greens
Mashed potatoes
Fresh thyme sprigs, leaves picked, optional

INSTRUCTIONS

Marinate the chicken – Preheat the oven to 200°C (400°F (180°C/350°F fan-forced). Place the chicken skin-side up in a large baking tray, taking care to ensure the chicken isn’t touching or overlapping. Spoon the spices, herbs and olive oil over the chicken, then use your hands to coat the chicken as evenly as possible in the marinade. There will be residual marinade in the tray which is fine.

Make the gravy – Add the gravy ingredients to a large jug. Whisk them well to combine (it’s okay if a few lumps form), then pour the gravy around the chicken in the pan – not on top as you don’t want to wash the marinade off.

Bake the chicken – Bake the chicken, uncovered, for 55 minutes or until golden and cooked through (see note 1).

Finish the gravy – Remove the chicken from the baking dish and whisk the gravy in the pan to bring it together and emulsify (you can run it through a sieve if you like, although I don’t!).

Serve – Serve the chicken and gravy in the tray for everyone to help themselves, with a side of steamed greens, mashed potatoes and a sprinkle of fresh thyme.