One-Pan Baked Chicken and Gravy
1 hr 10 min4
Bone-in chicken thighs roasted with spices and olive oil, finished with a whisked beef stock gravy in the same pan.
| prepPreheat oven to 200°C / 400°F (180°C / 350°F fan-forced) | |||||
| 1.2 kg bone-in, skin-on chicken thigh cutlets | Coat chicken with spices & oil | Whisk gravy ingredients, pour around chicken | Bake uncovered 200°C / 400°F, 55 min | Remove chicken, whisk gravy to emulsify | Serve with steamed greens & thyme |
| 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 | |||||
| 30 ml olive oil | |||||
| 500 ml beef stock | |||||
| 1 tsp dark soy sauce | |||||
| 1 tsp Worcestershire sauce | |||||
| 25 g plain (all-purpose) flour | |||||
| Steamed greens | |||||
| Fresh thyme sprigs, leaves picked | |||||
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