Introduction
Discover the delicious flavors of oven-baked chicken thighs and drumsticks, perfectly crispy and juicy thanks to a savory seasoning blend. Paired with a rich beef gravy, this dish is sure to impress your family and friends. Let’s dive into the detailed ingredients and cooking process.
Detailed Ingredients with measures
1.25 kg/3 lb bone-in, skin-on chicken thighs and/or drumsticks
2 tsp olive oil (or other oil)
Chicken Seasoning:
1 tsp paprika powder
1 tsp dried thyme
1 tsp onion powder (or garlic powder)
1 tsp salt
1/2 tsp black pepper
Gravy:
4 tbsp flour, plain/all purpose
1 1/2 cups beef stock/broth
1/2 tsp black pepper
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 50 minutes
Total Time: 1 hour
Yield: Serves 4-6
Instructions
1. Preheat your oven to 200°C/390°F (180°C fan).
2. In a small bowl, mix together the chicken seasoning ingredients.
3. Place the chicken in a 23 x 33cm / 9 x 13″ baking pan. Drizzle with oil, then rub the seasoning all over the chicken, focusing on the skin side.
4. Arrange the chicken skin side up in the pan.
5. For the gravy, whisk flour with about 1/2 cup of beef stock until lump-free, then whisk in the remaining stock and black pepper.
6. Pour the gravy mixture around the chicken.
7. Bake uncovered for 50 minutes, or until the chicken is crispy and golden.
8. Once cooked, remove the chicken onto a plate and whisk the gravy until smooth. Adjust the thickness if desired.
9. Taste the gravy and add more salt or pepper if needed.
10. Serve the gravy in a jug alongside the chicken.
Recipe Notes
1. Use bone-in, skin-on chicken thighs and drumsticks for best results. You can mix types or use all of one.
2. For a gluten-free option, substitute the flour with cornflour/cornstarch mixed with water.
3. Beef stock is preferred for a richer gravy, but chicken stock can be used for a lighter flavor.
4. Gravy thickness can be adjusted by returning it to the oven to thicken or adding hot water if too thick.
5. Easy side options include seasoned rice, steamed vegetables, creamy mashed potatoes, or a simple arugula salad.
6. A serving contains approximately 100 calories less if the fat from the chicken skin is removed.
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 200°C/390°F (180°C fan).
Prepare the Seasoning
In a small bowl, mix together the following ingredients: 1 tsp paprika powder, 1 tsp dried thyme, 1 tsp onion powder (or garlic powder), 1 tsp salt, and 1/2 tsp black pepper.
Season the Chicken
Place 1.25 kg (3 lb) of bone-in, skin-on chicken thighs and/or drumsticks in a 23 x 33cm (9 x 13″) baking pan. Drizzle with 2 tsp olive oil, then rub it all over the chicken. Sprinkle the seasoning mix generously over the chicken, using most of it on the skin side. Arrange the chicken in the pan, skin side up.
Prepare the Gravy Mixture
In a separate bowl, whisk 4 tbsp of plain/all-purpose flour with about 1/2 cup of beef stock until it is lump-free. Then, whisk in the remaining 1 cup of beef stock and 1/2 tsp black pepper.
Combine Chicken and Gravy
Pour the gravy mixture around the chicken in the baking pan.
Bake the Chicken
Bake the chicken uncovered for 50 minutes, or until it is crispy and golden brown.
Whisk the Gravy
Once done, carefully remove the chicken onto a plate. Give the gravy a good whisk in the baking pan to make it smooth. If necessary, adjust the thickness of the gravy as per Note 4. Taste and add salt and pepper if needed.
Serve
Pour the gravy into a jug and serve alongside the chicken.
Notes
1. Chicken
Drumsticks and bone-in thighs are ideal for this recipe. You can use all of one type or a mix. It’s important to use skin-on, bone-in chicken for the required cooking time to form the gravy. For a healthier option, the skin on thighs can be removed, but this may alter the final outcome. Butterflied whole chicken will also work well in this recipe.
2. Gravy
To make this recipe gluten-free, omit the flour and bake the chicken as instructed. Once cooked, remove the chicken, cover it loosely with foil to keep warm, and mix 1.5 tbsp cornflour/cornstarch with 2 tbsp water to whisk into the pan juices. Return to the oven for 5 minutes.
3. Broth/Stock
Using beef stock gives the gravy a rich brown color and deeper flavor compared to chicken stock. You can use chicken stock, but the gravy will appear lighter in color.
4. Gravy Thickness
The thickness of the gravy can vary based on the juiciness and quality of the chicken. If the gravy is too thin, return it to the oven for a few minutes without the chicken; it will thicken quickly. If it’s too thick, add a splash of hot tap water to adjust it.
5. Suggested Sides
Consider serving this dish with seasoned rice, steamed vegetables tossed with Herb & Garlic dressing, creamy mashed potatoes or cauliflower for a lower-carb option, and a simple rocket/arugula salad with balsamic dressing.
6. Nutrition Information
Each serving has a calorie count that can vary. You can reduce calories by trimming excess skin and fat off the chicken thighs. Refer to nutritional information provided to understand these variations.
Cook techniques
Seasoning the Chicken
Mix the chicken seasoning ingredients in a small bowl. Drizzle oil on the chicken and rub the seasoning all over, ensuring most of it is applied to the skin side.
Arranging the Chicken
Place the seasoned chicken smoothly into the baking pan, skin side up.
Preparing the Gravy Mixture
Whisk together flour and a portion of the beef stock until it’s lump-free. Gradually whisk in the remaining stock and add black pepper before pouring the mixture around the chicken in the pan.
Baking the Chicken
Bake uncovered in a preheated oven until the chicken is crispy and golden, approximately 50 minutes.
Whisking the Gravy
Once the chicken is cooked, transfer it to a plate. Whisk the remaining pan juices to create a smooth gravy, adjusting thickness as necessary.
Serving the Dish
Pour the gravity into a jug for serving alongside the chicken.
FAQ
Can I use skinless chicken for this recipe?
Skinless chicken can be used, but it may result in a different texture and cook time. Adjust accordingly.
Why use beef stock instead of chicken stock for the gravy?
Beef stock adds a deeper flavor and a richer color to the gravy compared to chicken stock.
How can I adjust the thickness of the gravy?
If the gravy is too thin, return it to the oven without chicken for a few minutes to thicken. If it’s too thick, add a splash of hot tap water.
What sides pair well with this chicken dish?
Seasoned rice, steamed vegetables, creamy mashed potatoes, or a simple arugula salad are excellent sides.
Can I make the dish gluten-free?
Yes, omit the flour and use cornstarch mixed with water to thicken the gravy after the chicken is cooked.
Conclusion
This delicious oven-baked chicken dish, featuring bone-in, skin-on thighs and drumsticks, paired with a rich beef stock gravy, is a simple yet satisfying meal. The combination of flavorful seasonings and the crispy chicken skin ensures a delightful dining experience. The versatility of the recipe allows for various alterations, making it easy to adapt to different dietary preferences or ingredient availability.
More recipes suggestions and combination
Vegetable Stir-Fry
Combine seasonal vegetables such as bell peppers, broccoli, and snap peas with a stir-fry sauce for a colorful and healthy side dish.
Roasted Sweet Potatoes
Cut sweet potatoes into cubes, toss with olive oil and seasonings, and roast until tender for a nutritious accompaniment.
Buttery Hush Puppies
Fry up some hush puppies made from cornmeal batter for a crispy, savory side that’s perfect for soaking up the gravy.
Quinoa Salad
Mix cooked quinoa with cherry tomatoes, cucumber, and a lemon vinaigrette for a refreshing salad that complements the chicken.
Garlic Bread
Toast slices of baguette with garlic butter for a crunchy addition that pairs well with the gravy.
Coleslaw
Prepare a creamy coleslaw with cabbage, carrots, and a tangy dressing for a crunchy contrast to the tender chicken.
Herbed Couscous
Cook couscous with fresh herbs and olive oil for a quick and flavorful base that’s ideal for serving alongside the main dish.
Vegetable Medley
Sauté a mix of seasonal vegetables such as zucchini, carrots, and green beans with olive oil and garlic for a vibrant side.
