One-pan Baked Chicken and Gravy

One-pan baked chicken thigh cutlets in a simple beef-stock gravy, served with mashed potatoes, steamed greens, and fresh thyme. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @simple.home.edit

Original recipe source

Cook time: 55 minutes

Servings: 4

Ingredients

• 1.2 kg bone-in, skin-on chicken thigh cutlets skin-on preferred; skin-off may be used
• 1 tsp sweet paprika
• 1 tsp dried thyme or oregano
• 1 tsp onion powder
• 1 tsp sea salt flakes
• 0.25 tsp freshly cracked black pepper
• 2 tbsp olive oil
• 500 ml beef stock
• 1 tsp dark soy sauce
• 1 tsp Worcestershire sauce
• 3 tbsp plain (all-purpose) flour
• 1 serving Steamed greens
• 1 serving Mashed potatoes
• 1 sprig fresh thyme sprigs leaves picked

Instructions

1. 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. Chicken coated in marinade and arranged skin-side up in the tray
2. 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. Gravy poured around the chicken
3. Bake the chicken, uncovered, for 55 minutes or until golden and cooked through (see note 1). Chicken is golden and cooked through
4. 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!). Gravy is emulsified
5. 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. Ready to serve