CRISPY Herb Baked Chicken with Gravy (easy roast chicken!)

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Pouring gravy over roast chicken

Herb Baked Chicken with Gravy is what you make when you need to feed a crowd! It tastes and looks like your favourite roast chicken except its far easier to make.

Easy to make loads, reheats JUICY and comes with an incredible fuss-free gravy for chicken.This recipe will be your lifesaver for upcoming holiday entertaining!!

Pouring gravy over roast chicken

Herb Baked Chicken

This is a chicken recipe that we made last weekend when catering a Christmas Lunch for my mothers friends. Just 40 or so people! We were specifically after a chicken dish that met the following criteria:

  • easy to make loads
  • can be made the day before
  • easy to reheat / and stays juicy
  • looked fabulous and tasted even better (of course!)

So we came up with this recipe, adapting slightly from this butterflied roast chicken recipe from Serious Eats.Its everything we wanted. Fabulous herb flavour. Beautiful golden brown skin, easy to make loads and most importantly, reheated so well the next day.

But its so simple to make, its easy to consider making this fresh on the day and you get a bonus CRAZY crispy skin (wait until you HEAR it in the video!).

Photo of a pile of crispy baked chicken thighs

What you needfor this Herby Baked Chicken

Remember I promised easy? I did no exaggerate! There are VERY few recipes on my website that call for zero chopping whatsoever not even mincing garlic!

(PS In case youre wondering, there is no garlic in this because its cooked at a high temperature which makes garlic burn. Burnt garlic = bitter = not very nice)

What you need for Herb Baked Chicken

What type of chicken to use?

Use thigh and drumsticks for an easy option.

Use butterflied/spatchcock if you want some breast meat as well the dark meat (thighs, drumsticks etc). Either cut your own (cut down either side of chicken spine, open up and crack bone to flatten) or buy already butterflied.We did this for the lunch because we knew some people would want breast.


How to make it

And heres how to make this Herb Baked Chicken. The key in this recipe is patting the skin dry, just a BIT of oil and roasting at a high temperature which seals the juices in!

How to make Herb Baked Chicken and Gravy (EASY Roast Chicken)

To clarify, you DO lose the crispy skin when reheated the next day. But its not unappetisingly soggy. And honestly? No one even thinks about crispy skin once they taste the gravy..


Simple way to make Gravy for Chicken

Most of my traditional roast recipes call for gravy to be made using the roasting pan set on the stove. It usually involves some sort of straining, man handling a large pan and setting it over a couple of burners.

I skip all of that for this baked chicken recipe!

I use mysimple roast chicken gravy which merely involves:

  • Scraping pan juices into saucepan it slides right off the paper!
  • Mixing in flour then whisking in chicken broth

Voila! An incredible gravy with an intense chicken flavour from all the fat / juices on the pan and hint of herby flavour!

How to make gravy for chicken

Secret tip: how to make gravy brown

Gravy made with chicken broth is pale rather than a rich deep brown that we all know and want.

You can buy gravy browning liquids and granules specifically to deepen the colour of gravy. But the easier way to deal with it is to just add a tiny splash of dark soy sauce as in 1/2 a teaspoon. Not only does it change the colour from pale to a rich brown, it adds a touch of flavour too.Not Asiany at all, its just salty with extra flavour!

What you need to make gravy for baked chicken

Close up drizzling gravy over crispy roast chicken

What to serve on the side

Because todays baked chicken recipe is one that Im sharing with gatherings in mind, the side dishes Im suggesting are things for a spread, as opposed to a family dinner for fewer people.

Suggested sides

These are all also things that either dont need reheating, or can be reheated at the same time as the chicken or by using the microwave. Practicality and deliciousness CAN co-exist happily, without compromise! Nagi x


Watch how to make it

Crispy Herb Baked Chicken with Gravy

Recipe video above. This is a fantastic easy way to make "roast chicken" for loads of people without the fuss of man handling a whole chicken! It's quick to prepare, and the idea here is high temp cooking which really seals in the juices, creating crispy skin and chicken that's so juicy, it's ideal for reheating to serve (which is what we did for a 40 guest Christmas lunch last weekend). Bonus mess-free way of making gravy with outrageously delicious flavour.

  • 1 tbsp vegetable oil ((or canola or peanut oil, NOT butter or olive oil, Note 1))

Choose ONE chicken (Note 2):

  • 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))

Herb rub (Note 3):

  • 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 (125ml) chicken stock/broth (, low sodium)
  • 3/4 tsp dark soy sauce (or gravy browner liquid)
  • Salt and pepper to taste

Fridge dry skin (optional, for extra crispy skin):

  1. Pat chicken skin dry with paper towels. Leave chicken in fridge overnight, uncovered, to dry skin out.

Cooking:

  1. Preheat oven to 240C/ 465F (220C fan).
  2. Line tray with foil then baking / parchment paper, place rack on tray (Note 4)
  3. Mix Rub in a bowl.
  4. Pat chicken skin dry with paper towel.
  5. Drizzle with oil and rub all over, then sprinkle with Rub. Use hands to rub herbs all over the chicken, getting right into all the cracks and crevices. Place on rack.

Roasting:

  1. Pieces roast for 35 minutes or until internal temperature is 75C/165F, or juices run clear when pierce in the middle.
  2. Butterflied/spatchocked roast for 45 minutes, or until internal temperature is: 66C / 151F for the breast AND 75C/165F when inserted into the joint between the leg and the thigh.
  3. Extra browning if skin isnt browned/crispy enough, flick grill/broiler on high for 1 3 minutes. CAREFUL browns super quick!
  4. Tent VERY loosely with foil (to preserve crispy skin) for 5 minutes.

Gravy:

  1. Scrape every bit of juice, fat and all the brown stuff off the tray into a saucepan.
  2. Turn stove onto medium. Once juices are bubbling, add flour and whisk to combine.
  3. Slowly pour in broth, whisking as you go.
  4. Add soy sauce or gravy browner and pepper.
  5. Continue stirring for 3 to 5 minutes as it becomes steamy, gravy will thicken.
  6. Once it becomes a syrupy consistency (see video), remove from stove. Adjust salt to taste right at end, then pour into jug.

Serving:

  1. Carve up the chicken as you would a roast chicken. Cut breast and large pieces into smaller pieces. For thighs, cut in half along the bone.
  2. Pile it all up onto a plate, garnish with parsley or other fresh herbs. Serve with gravy!

1. Oil this recipe calls for high temperature cooking to achieve crispy skin. Olive oil smoke point too low for this recipe, and butter will burn + water content in butter will prevent crispy skin from forming.

2. Chicken use thigh and drumsticks for an easy option. Use butterflied/spatchcock if you want some breast meat as well the dark meat (thighs, drumsticks etc). Either cut your own (cut down either side of chicken spine, open up and crack bone to flatten) or buy already butterflied.

3. Herbs this combo of herbs gives this chicken a really terrific herb flavour reminiscent of rotisserie chicken. But feel free to switch out the herbs. I do not recommend adding fresh garlic as it burns. Also, do not add powdered spices as this too will affect the skin crispiness.

4. Tray rack required to ensure pan juices brown and keep chicken out of fat. If you dont have one, thats ok it will still work just fine, underside of chicken just a bit oilier!

Foil and parchment/baking paper essential here need to be able to scrap every bit of juice off the paper into the saucepan to make the gravy! Bonus: less cleaning up.

5. Storing / reheating keep skin loosely covered and cool. Place in container and refrigerate overnight (up to 3 days, but 24 hrs best). On day of, place in a tray in single layer and loosely cover with foil. Place in 180C/350F oven for 15 minutes until warmed through (not piping hot), then uncovered for 5 minutes. This works great for serving loads of people really juicy chicken, even the breast! Wont be crispy like fresh made but no one complains because the herb flavour is so great plus youve got the gravy.

Reheat gravy on stove or microwave.

Life of Dozer

What I made using leftover fondant from Wednesdays Christmas Cake. The poor snowman lost his torso 2 seconds after this photo was taken, with me screeching trying to get it out of Dozers mouth (NO Dozer, too much sugar!!)

Dozer snowman fondant

The post CRISPY Herb Baked Chicken with Gravy (easy roast chicken!) appeared first on RecipeTin Eats.


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