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One-Pan Baked Chicken and Gravy

Recipe by Evelyn Marcella Rivera

A fuss-free family dinner of crispy-skinned, juicy baked chicken thighs with a rich gravy that cooks in the same pan. Easy prep, low-cost ingredients, and just one pan — minimal effort for maximum results.

  • Total Time1 hour
  • Yield5 servings 1x

Ingredients

Units Scale
  • 1.2 kg bone-in, skin-on chicken thigh cutlets (2 1/2 lb; skin-on is juicier)
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried thyme or oregano
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt flakes
  • 1/4 teaspoon freshly cracked black pepper
  • 2 tablespoons olive oil
  • 500 ml beef stock (2 cups)
  • 1 teaspoon dark soy sauce
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons plain (all-purpose) flour
  • steamed greens
  • mashed potatoes
  • fresh thyme sprigs (leaves picked)

Instructions

  1. Preheat the oven to 400°F (200°C / 350°F fan-forced). Place the chicken skin-side up in a large baking tray, not touching or overlapping. Spoon the spices, herbs, and olive oil over the chicken and use your hands to coat evenly. Residual marinade in the tray is fine.
  2. Add the beef stock, dark soy, Worcestershire, and flour to a large jug and whisk well to combine (a few lumps are okay). Pour the gravy around the chicken in the pan, not on top, so you don’t wash off the marinade.
  3. Bake uncovered for 55 minutes, until the skin is golden and the chicken is cooked through.
  4. Remove the chicken from the tray and whisk the gravy in the pan to bring it together and emulsify. Sieve it if you like a perfectly smooth gravy.
  5. Serve the chicken and gravy from the tray with mashed potatoes, steamed greens, and a sprinkle of fresh thyme.

Notes

Use bone-in, skin-on thighs — they stay juicy through the long bake and flavor the gravy. Place the chicken skin-side up and pour the gravy around it, not over it, so the skin crisps and the seasoning stays on. Don’t crowd the chicken, or it steams instead of crisping. Beef stock gives a richer gravy than chicken stock. Serve over mashed potatoes, rice, or noodles. Leftovers keep several days refrigerated (store chicken and gravy together); loosen the gravy with stock when reheating.

  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://blesseddish.com/one-pan-baked-chicken-and-gravy/