Gravy Baked Chicken

5 servings


55 minutes

total time


1 ¼ 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


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!


Serving Size



505 kcal

Total Fat

37 g

Saturated Fat

10 g

Unsaturated Fat


Trans Fat



208 mg


761 mg

Total Carbohydrate

5 g

Dietary Fiber

1 g

Total Sugars

1 g


36 g

5 servings


55 minutes

total time
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