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gravy baked chicken thighs and drumsticks in a baking pan with rich dark gravy

Gravy Baked Chicken Thighs and Drumsticks

Crispy oven-baked chicken thighs and drumsticks that make their own rich beef gravy in one pan with just 5 minutes of prep and zero maintenance while they cook.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 505
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb bone-in, skin-on chicken thighs and/or drumsticks all thighs, all drumsticks, or a mix all work
  • 2 tsp olive oil or any neutral oil
  • 1 tsp paprika powder sweet paprika recommended
  • 1 tsp dried thyme
  • 1 tsp onion powder or garlic powder
  • 1 tsp salt reduce slightly if using a salty beef stock
  • 0.5 tsp black pepper for the chicken seasoning
  • 4 tbsp all-purpose flour omit for gluten-free version, see notes
  • 1.5 cup beef stock beef strongly recommended over chicken for color and flavor depth
  • 0.5 tsp black pepper for the gravy

Equipment

  • 9x13 inch baking pan
  • whisk
  • Small mixing bowl

Method
 

  1. Preheat oven to 390 degrees Fahrenheit, or 180 degrees fan-forced.
  2. Mix the paprika, dried thyme, onion powder, salt, and black pepper together in a small bowl to form the seasoning blend.
  3. Place chicken pieces in the 9x13 inch baking pan. Drizzle with olive oil and rub the seasoning all over each piece, using most of it on the skin side. Arrange skin side up.
  4. Whisk the flour into about half a cup of beef stock until completely smooth and lump-free. Whisk in the remaining stock and the black pepper for the gravy.
  5. Pour the gravy mixture around the chicken pieces in the pan, not over them, so the skin stays exposed to dry oven heat.
  6. Bake uncovered for 50 minutes, or until the chicken skin is crispy and deep golden brown.
  7. Remove chicken to a plate. Whisk the pan gravy vigorously until smooth. If too thick, add a splash of hot water. If too thin, return the pan to the oven for a few minutes without the chicken.
  8. Taste the gravy and season with salt and pepper as needed. Pour into a warm jug and serve alongside the chicken.

Notes

Use beef stock for the richest, darkest gravy. Chicken stock works but produces a pale result. Bone-in, skin-on cuts are essential as the long bake time required for the gravy to form would dry out boneless cuts. Gluten-free option: omit flour, bake as directed, then whisk 1.5 tbsp cornstarch mixed with 2 tbsp cold water into the pan juices and return to oven for 5 minutes. The gravy will look thick and congealed when it first comes out of the oven. Whisk it firmly and it smooths out completely. Reduce salt slightly if your beef stock is heavily salted.
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