Crispy Herb Baked Chicken with Savory Gravy Recipe

Introduction

This Crispy Herb Baked Chicken with Gravy is a deliciously golden and flavorful roast that’s perfect for any family meal. With a blend of dried herbs and a luscious homemade gravy, it’s sure to impress without much fuss.

Ingredients

• 1 tbsp vegetable oil (or canola or peanut oil, NOT butter or olive oil)
• 1.8 kg / 3.6 lb whole chicken, butterflied / spatchcocked
• 1.8 kg / 3.6 lb large chicken thighs with bone in, skin on AND drumsticks (mix)
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp dried sage (or 1/2 tsp ground sage)
• 3/4 tsp dried marjoram
• 1 tsp salt (coarse/kosher salt, OR 1 3/4 tsp sea salt flakes)
• 1/2 tsp black pepper
• 3 tbsp flour
• 1 1/2 cups (375ml) chicken stock/broth (low sodium)
• 3/4 tsp dark soy sauce or gravy browner liquid
• Salt and pepper to taste

Instructions

1. Step 1: For extra crispy skin (optional), pat the chicken skin dry with paper towels and leave it uncovered in the fridge overnight to dry out.
2. Step 2: Preheat your oven to 240°C/465°F (220°C fan). Line a tray with foil and then baking or parchment paper, and place a rack on top.
3. Step 3: In a bowl, mix the dried oregano, rosemary, thyme, sage, marjoram, salt, and black pepper to make the herb rub.
4. Step 4: Pat the chicken skin dry again, then drizzle with vegetable oil and rub all over the chicken.
5. Step 5: Sprinkle the herb rub over the chicken, using your hands to work it into all the cracks and crevices.
6. Step 6: Arrange the chicken on the rack. For thighs and drumsticks, place the skin side up, ensuring the most skin is exposed. For butterflied chicken, place breast side up with the tail end towards the back of the oven and the neck end closest to the door.
7. Step 7: Roast thighs and drumsticks for 35 minutes or until the internal temperature reaches 75°C/165°F and juices run clear when pierced.
8. Step 8: Roast butterflied chicken for 45 minutes or until the breast reaches 66°C/151°F and the joint between leg and thigh reaches 75°C/165°F.
9. Step 9: If the skin isn’t crispy or browned enough, turn the grill/broiler on high for 1 to 3 minutes. Watch carefully as it browns quickly.
10. Step 10: Remove the chicken and tent very loosely with foil to rest for 5 minutes, preserving the crispy skin.
11. Step 11: For the gravy, scrape all the juices, fat, and brown bits from the roasting tray into a saucepan and heat over medium.
12. Step 12: Once bubbling, whisk in the flour until combined.
13. Step 13: Slowly pour in the chicken stock while whisking continuously to prevent lumps.
14. Step 14: Add the soy sauce or gravy browner and pepper, stirring for 3 to 5 minutes until the gravy thickens to a syrupy consistency.
15. Step 15: Remove the gravy from heat, taste, and adjust salt if needed. Pour into a jug for serving.
16. Step 16: Carve the chicken as you would a roast: cut breast into 3 or 4 pieces, and cut thighs in half along the bone.
17. Step 17: Arrange the chicken pieces on a plate, garnish with parsley or fresh herbs, and serve with the gravy.

Tips & Variations

• For even crispier skin, don’t skip the fridge drying step and use a rack to allow air circulation while roasting.
• If you prefer a different herb profile, try adding smoked paprika or lemon zest to the rub.
• You can substitute chicken stock with vegetable broth to make the gravy lighter in flavor.

Storage

Store leftover chicken and gravy in airtight containers in the refrigerator for up to 3 days. To reheat, warm gently in the oven or on the stove until heated through, adding a splash of stock or water to loosen the gravy if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fully thawed chicken to ensure even cooking and crispy skin. If using frozen, thaw completely in the refrigerator before preparing.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature. It should reach 75°C/165°F in the thickest parts, and the juices should run clear when pierced.

Crispy Herb Baked Chicken with Savory Gravy Recipe

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★★★★★

4.4 from 107 reviews

• Author: Jack
• Total Time: 50 minutes (excluding overnight skin drying)
• Yield: Serves 6

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Description

This Crispy Herb Baked Chicken with Gravy recipe features perfectly roasted chicken thighs, drumsticks, or a butterflied whole chicken with a flavorful herb rub and crispy skin. Served with a rich homemade gravy made from the pan drippings, it’s an easy yet elegant roast chicken dish ideal for family dinners or special occasions.

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Ingredients

Scale 1x2x3x

Chicken and Herb Rub

• 1 tbsp vegetable oil (or canola or peanut oil, NOT butter or olive oil)
• 1.8 kg (3.6 lb) whole chicken, butterflied / spatchcocked OR 1.8 kg (3.6 lb) large chicken thighs with bone in, skin on and drumsticks (mix)
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp dried sage (or 1/2 tsp ground sage)
• 3/4 tsp dried marjoram
• 1 tsp salt (coarse/kosher salt, or 1 3/4 tsp sea salt flakes)
• 1/2 tsp black pepper

Gravy

• 3 tbsp flour
• 1 1/2 cups (375 ml) low sodium chicken stock/broth
• 3/4 tsp dark soy sauce or gravy browner liquid
• Salt and pepper to taste

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Instructions

1. Fridge dry skin (optional): Pat the chicken skin dry thoroughly with paper towels. Place the chicken uncovered in the fridge overnight to allow the skin to dry out, creating extra crispy skin when cooked.
2. Preheat oven: Set the oven temperature to 240°C/465°F (220°C fan) for roasting.
3. Prepare baking tray: Line a tray with foil then baking/parchment paper. Place a wire rack on top of the tray for the chicken to rest on, allowing heat circulation.
4. Make the herb rub: In a bowl, combine oregano, rosemary, thyme, sage, marjoram, salt, and black pepper.
5. Prepare chicken: Pat the chicken skin dry again with paper towel. Drizzle vegetable oil all over the chicken and rub it in evenly. Then sprinkle the herb rub liberally over the chicken, rubbing the herbs into every crack and crevice to maximize flavor.
6. Arrange chicken on rack: For thighs and drumsticks, arrange the thigh pieces skin side up and drumsticks with the side with the most skin facing up. For butterflied/spatchcocked chicken, place the breast side up, tail end pointing toward the back of the oven, and neck end near the oven door.
7. Roast the chicken: Bake thighs and drumsticks for 35 minutes or until the internal temperature reaches 75°C/165°F and juices run clear when pierced. For butterflied chicken, roast for 45 minutes until the breast reaches 66°C/151°F and the joint between leg and thigh reaches 75°C/165°F.
8. Extra browning: If the skin is not crispy or browned enough, switch the oven to grill/broiler on high and broil the chicken for 1-3 minutes carefully to avoid burning.
9. Rest chicken: Tent the roasted chicken very loosely with foil to preserve crispiness and let it rest for 5 minutes before carving.
10. Make gravy: Pour all the juices, fat, and browned bits from the roasting tray into a saucepan. Heat over medium stove heat until bubbling.
11. Thicken gravy: Whisk in the flour and combine well. Slowly add the chicken broth while continuously whisking to prevent lumps.
12. Flavor gravy: Stir in dark soy sauce or gravy browner and pepper. Continue stirring and cooking for 3-5 minutes until the gravy thickens and becomes syrupy.
13. Adjust seasoning: Taste and adjust salt if necessary. Remove from heat and pour gravy into a serving jug.
14. Serve: Carve the chicken as you would a roast chicken, cutting the breast into 3-4 pieces and thighs in half along the bone. Arrange on a plate, garnish with fresh parsley or herbs, and serve with the warm gravy.

Notes

• Using vegetable, canola, or peanut oil is important to achieve crispy skin; avoid using butter or olive oil for roasting.
• Drying the chicken skin in the fridge overnight enhances skin crispness but can be skipped if short on time.
• The herb rub can be adjusted based on personal preference with fresh or dried herbs.
• Using a wire rack in the roasting tray allows air circulation for evenly crispy skin.
• Internal temperature checks ensure the chicken is thoroughly cooked and safe to eat.
• Careful broiling for extra browning requires attention as skin can burn quickly.
• The gravy uses pan drippings for rich flavor—don’t skip scraping up the brown bits.
• This recipe works well for both spatchcocked whole chicken and bone-in pieces, so choose your preferred cut.

• Prep Time: 15 minutes (plus optional overnight dry skin in fridge)
• Cook Time: 35-45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Western / American

Keywords: crispy chicken, roasted chicken, baked chicken, herb chicken, chicken with gravy, spatchcocked chicken, oven roasted chicken