Crispy Herb Baked Chicken with Gravy
Herb-rubbed chicken roasts until crisp-skinned and is served with a simple gravy made from the pan juices. Choose bone-in thighs and drumsticks or a butterflied whole chicken.
By Cookin' Kitchen
- Total: 40 minutes
- Servings: 6 servings
Recipe
Crispy Herb Baked Chicken with Gravy
Herb-rubbed chicken roasts until crisp-skinned and is served with a simple gravy made from the pan juices. Choose bone-in thighs and drumsticks or a butterflied whole chicken.
Cookin' · https://cookin.club/recipes/crispy-herb-baked-chicken-with-gravy
- Prep
- 5 minutes
- Cook
- 35 minutes
- Total
- 40 minutes
- Servings
- 6
Ingredients
For 6 servings
Oil
Choose one chicken
Herb rub
Gravy
Equipment
- Oven
- Tray
- Aluminum foil
- Parchment paper
- Wire rack
- Bowl
- Paper towels
- Saucepan
- Whisk
- Jug
Instructions
Optional overnight drying
Step 1: Pat the chicken skin dry with paper towels. Leave the chicken uncovered in the refrigerator overnight to dry the skin.
Tip: This optional step is for extra-crispy skin.
Prepare the chicken
Step 2: Preheat the oven to 240°C/465°F (220°C fan).
Step 3: Line a tray with foil, then baking paper or parchment paper. Place a rack on the tray.
Step 4: Mix the herb rub in a bowl.
Step 5: Pat the chicken skin dry with a paper towel.
Step 6: Drizzle the chicken with oil and rub it all over. Sprinkle with the herb rub, then use your hands to rub the herbs over the chicken, including the cracks and crevices. Place the chicken on the rack.
Step 7: For thighs and drumsticks, arrange the thigh pieces skin-side up. Arrange the drumsticks with the side that has the most skin facing up.
Step 8: For a butterflied chicken, arrange it breast-side up with the tail end pointing toward the back of the oven and the neck end closest to the door.
Roast and rest
Step 9: For thighs and drumsticks, roast for 35 minutes, or until the internal temperature reaches 75°C/165°F or the juices run clear when pierced in the middle.
Step 10: For a butterflied chicken, roast for 45 minutes, or until the breast reaches 66°C/151°F and the joint between the leg and thigh reaches 75°C/165°F.
Step 11: If the skin is not browned and crisp enough, switch the grill/broiler to high for 1–3 minutes. Watch closely; the skin browns quickly.
Step 12: Tent the chicken very loosely with foil for 5 minutes to help preserve the crisp skin.
Make the gravy
Step 13: Scrape the juices, fat, and browned bits from the tray into a saucepan.
Step 14: Set the stove to medium. Once the juices are bubbling, add the flour and whisk to combine.
Step 15: Slowly pour in the chicken stock, whisking as you go.
Step 16: Add the dark soy sauce or gravy browner and pepper.
Step 17: Continue stirring for 3–5 minutes, until the gravy is steaming and thickening.
Step 18: When the gravy reaches a syrupy consistency, remove it from the stove. Adjust the salt to taste, then pour the gravy into a jug.
Serve
Step 19: Carve the chicken as you would a roast chicken. Cut the breast into 3 or 4 pieces and cut the thighs in half along the bone.
Step 20: Pile the chicken onto a plate, garnish with parsley or other fresh herbs, and serve with the gravy.
Notes
Choosing and preparing the chicken
Use either the thighs-and-drumsticks mix or the butterflied whole chicken, not both. To butterfly a whole chicken yourself, cut down both sides of the backbone, open the chicken, and crack the bone to flatten it. You can also buy it already butterflied.
Herbs and equipment
The dried herbs can be switched around. Avoid fresh garlic and powdered spices, which can burn or affect the crispness of the skin. A rack helps the pan juices brown and keeps the chicken out of the fat; without one, the underside will be oilier. Line the tray with foil and parchment so you can scrape the pan juices into the gravy.
Storing and reheating
Cool the chicken with the skin loosely covered, then refrigerate it in a container for up to 3 days; 24 hours is best. To reheat, arrange it in a single layer in a tray, cover loosely with foil, and warm at 180°C/350°F for 15 minutes. Uncover and heat for another 5 minutes. Reheat the gravy on the stove or in the microwave. The reheated chicken will not have the same crisp skin as freshly cooked chicken.
Nutrition per serving
- Calories
- 331 kcal
- Fat
- 24 g
- Saturated fat
- 8 g
- Carbohydrates
- 1 g
- Sugar
- 1 g
- Fiber
- 1 g
- Protein
- 27 g
- Sodium
- 489 mg
- Cholesterol
- 108 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Herb-rubbed chicken roasts at high heat for crisp skin, and the pan juices make a richly flavored gravy. Choose bone-in thighs and drumsticks for the easier option, or use a butterflied whole chicken if you want breast meat too.
For extra-crispy skin, dry the chicken uncovered in the refrigerator overnight. This step is optional.
The gravy comes together in a saucepan with flour, chicken stock, and a little dark soy sauce or gravy browner.
Comments
No comments yet. Made this recipe? Tell us how it turned out.
Leave a comment