One-Pan Baked Chicken and Gravy
, Serves 4
Spiced chicken thighs roasted in the same tray as a beef-stock gravy that thickens as it bakes.
| prepPreheat oven to 200°C / 400°F (180°C / 350°F fan-forced) | ||||||
| 1.2 kg 10 oz bone-in, skin-on chicken thigh cutlets (skin-off works, but skin-on is juicier) | Arrange chicken skin-side up in tray | Spoon spices & oil over, coat evenly | Pour gravy around chicken, not on top | Bake uncovered 200°C / 400°F, 55 min | Remove chicken, whisk gravy in tray | Serve with greens, mash & thyme |
| 1 tsp sweet paprika | ||||||
| 1 tsp dried thyme or oregano | ||||||
| 1 tsp onion powder | ||||||
| 1 tsp sea salt flakes | ||||||
| 1/4 tsp freshly cracked black pepper | ||||||
| 2 tbsp olive oil | ||||||
| 500 ml beef stock | Whisk gravy in jug | |||||
| 1 tsp dark soy sauce | ||||||
| 1 tsp Worcestershire sauce | ||||||
| 3 tbsp plain (all-purpose) flour | ||||||
| steamed greens, to serve | ||||||
| mashed potatoes, to serve | ||||||
| fresh thyme sprigs, leaves picked | ||||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.