One-pan Baked Chicken and Gravy

• 份量: 4 servings
• 活動時間: 5 minutes
• 總時間: 1 hour

食材

1 ⅕ 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 cracked black pepper

2 tbsp olive oil

2 cups (500 ml) beef stock

1 tsp dark soy sauce

1 tsp Worcestershire sauce

3 tbsp plain (all-purpose) flour

Steamed greens

Mashed potatoes

Fresh thyme sprigs, leaves picked, optional

步驟

Marinate 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 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 chicken

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

Finish 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.

營養

• 每份大小: one-pan
• 卡路里: 211
• 總脂肪: 12 g
• 飽和脂肪: 3.1 g
• 反式脂肪: 0.1 g
• 膽固醇: 49.5 mg
• 鈉: 1163.8 mg
• 總碳水化合物: 13.9 g
• 膳食纖維: 1.8 g
• 總糖: 1.5 g
• 蛋白質: 12.3 g