Oven Chicken That Makes Its Own Gravy
Elevate your weeknight dinner game with this irresistible 'Oven Chicken That Makes Its Own Gravy' recipe—a comforting, one-pan wonder that delivers tender, juicy chicken thighs nestled in a rich, homemade gravy. This recipe combines bone-in, skin-on chicken thighs seared to golden perfection with a velvety sauce made from caramelized onions, garlic, chicken broth, and a touch of flour for thickness. Infused with aromatic thyme and a hint of smoky paprika, the dish bakes effortlessly in the oven, creating perfectly crisp skin while the gravy develops its deep, savory flavor. Ready in just over an hour, this meal is wonderfully versatile and pairs beautifully with mashed potatoes, rice, or egg noodles. Whether you're cooking for the family or entertaining guests, this easy yet elegant recipe is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with a paper towel and season both sides with salt, pepper, and paprika.
In a large oven-safe skillet or Dutch oven, melt 2 tablespoons of butter over medium heat.
Place the chicken thighs skin-side down in the skillet. Sear for 4-5 minutes on each side, or until golden brown. Remove the chicken and set aside.
Add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in the sliced onions and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 more minute, stirring frequently.
Sprinkle the flour over the onions and garlic. Stir continuously for 1-2 minutes to cook out the raw flour taste.
Slowly whisk in the chicken broth, ensuring there are no lumps. Add the dried thyme and bring the mixture to a simmer. The sauce should thicken slightly.
Nestle the seared chicken thighs back into the skillet, skin-side up, ensuring they are partially submerged in the gravy.
Cover the skillet with a lid or tightly with aluminum foil. Transfer it to the preheated oven.
Bake for 45 minutes, then uncover and bake for an additional 10-15 minutes to allow the chicken skin to crisp up.
Remove the skillet from the oven and let the dish rest for 5 minutes before serving.
Serve the chicken with its gravy over mashed potatoes, rice, or egg noodles. Enjoy!
Nutrition Facts
Calories |
2654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.5 g | 261% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 4224 mg | 184% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.0 g | ||
| Protein | 173.6 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2724 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
