If you have a craving for something that crunches delightfully on the outside and remains juicy and tender on the inside, then this Crispy Herb Baked Chicken with Gravy Recipe is going to be your new weeknight hero. It brings together the perfect blend of fragrant herbs and a golden, crispy crust, all bathed in a silky, savory gravy that makes every bite a total comfort fest. Whether you’re cooking for the family or impressing friends, this recipe promises an irresistible, homey meal that feels like a warm hug on a plate.
Ingredients You’ll Need
This Crispy Herb Baked Chicken with Gravy Recipe calls for straightforward, pantry-friendly ingredients, each playing a key role in delivering flavor, texture, and color. The herbs create a fragrant crust, the chicken achieves perfect crispiness, and the gravy brings everything together in a luscious sauce.
- 1 tbsp vegetable oil: Essential for achieving that irresistible, crispy skin—choose canola or peanut oil for the best results.
- 1.8 kg / 3.6 lb whole chicken, butterflied/spatchcocked: Allows for even cooking and beautifully crispy skin all over.
- 1.8 kg / 3.6 lb large chicken thighs with bone in, skin on, and drumsticks (mix): These cuts offer juicy meat with the added benefit of rich flavor from the bones.
- 1 tsp dried oregano: Adds an earthy, slightly peppery herbaceous note.
- 1 tsp dried rosemary: Brings a piney, aromatic depth that complements roasted chicken perfectly.
- 1 tsp dried thyme: Lends a subtle lemony flavor and wonderful aroma.
- 1 tsp dried sage (or 1/2 tsp ground sage): Adds a warm, slightly peppery fragrance that pairs beautifully with poultry.
- 3/4 tsp dried marjoram: Offers a mild sweetness and soft herbal undertone.
- 1 tsp salt (coarse/kosher or 1 3/4 tsp sea salt flakes): Enhances all the flavors and helps crisp the skin.
- 1/2 tsp black pepper: Adds a gentle heat and aroma.
- 3 tbsp flour: The secret to thickening the rich chicken gravy.
- 1 1/2 cups (375ml) chicken stock/broth, low sodium: Creates a flavorful base for the gravy without overpowering.
- 3/4 tsp dark soy sauce or gravy browner liquid: Provides a beautiful color and a subtle umami kick in the gravy.
- Salt and pepper to taste: Final seasoning to balance the gravy perfectly.
How to Make Crispy Herb Baked Chicken with Gravy Recipe
Step 1: Prepare the Chicken for Maximum Crispiness
Start by preheating your oven, and then prepare the chicken by patting it dry with paper towels—this step is crucial for that crispy, crackly skin we all dream of. Next, rub the vegetable oil all over the chicken pieces to lock in moisture and help the herbs stick. Sprinkle the dried oregano, rosemary, thyme, sage, marjoram, salt, and black pepper evenly, massaging the mixture into the skin and underneath the meat wherever possible.
Step 2: Arrange and Roast
Place the chicken pieces on a wire rack set over a baking tray or roasting pan to ensure air circulates and the fat drips away during cooking. Slide them into the hot oven and roast for about 35 minutes, or until the internal temperature reaches a safe 75°C (165°F) and the skin is a gorgeous golden brown. Don’t open the oven too often; patience here leads to spectacular crispiness!
Step 3: Make the Gravy Base
While the chicken roasts, use the drippings left behind for your gravy. Carefully pour off any excess fat, leaving about a tablespoon in the pan. Sprinkle the flour over the pan and whisk over medium heat until it forms a golden roux, around 2 minutes. This develops a nutty flavor that is the backbone of a great gravy.
Step 4: Add Stock and Flavorings
Gradually pour in the chicken stock while whisking continuously to keep the sauce silky smooth. Add the dark soy sauce or gravy browner liquid for a beautiful color and depth of flavor. Let the gravy simmer gently until it thickens to just the right consistency. Then season with salt and pepper to your liking.
Step 5: Serve and Enjoy
Once the chicken is done, let it rest briefly to allow juices to redistribute, then carve or pull apart the meat. Ladle generous amounts of the rich herb-infused gravy on top or serve on the side. This Crispy Herb Baked Chicken with Gravy Recipe is comfort food elevated with elegant, rustic flair.
How to Serve Crispy Herb Baked Chicken with Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme leaves brightens up the plate and adds a pop of fresh color. A few lemon wedges on the side can be a delightful addition for those who love a hint of citrus to cut through the richness.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes or buttery roasted vegetables, which soak up the luscious gravy beautifully. A crisp green salad or steamed green beans bring balance to the meal with their freshness and crunch.
Creative Ways to Present
For a rustic feel, serve the chicken directly on a wooden board surrounded by bowls of gravy and seasonal sides. Alternatively, create individual plates layering slices of the chicken over mashed potatoes and drizzle with gravy for an elegant dinner presentation that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Keep the gravy separate to maintain the crispy texture of the chicken skin when reheating.
Freezing
If you want to enjoy this Crispy Herb Baked Chicken with Gravy Recipe later, freeze the cooked chicken and gravy separately in freezer-friendly containers. Both can be frozen for up to 2 months without losing quality.
Reheating
To reheat, warm the chicken in a hot oven set at 180°C (350°F) to help restore crispiness. The gravy reheats beautifully on the stove over low heat, stirring occasionally, until piping hot and smooth.
FAQs
Can I use different herbs for this recipe?
Absolutely! While the herb combination in this recipe is classic, feel free to experiment with your favorites like tarragon or basil, but keep the balance so it doesn’t overpower the chicken.
Is it necessary to butterfly or spatchcock the chicken?
Butterflying or spatchcocking helps the chicken cook evenly and allows more skin to get crispy. If you prefer, you can roast whole pieces, but cooking times may vary.
What if I don’t have dark soy sauce or gravy browner?
You can omit this ingredient, but it helps deepen the color and adds umami flavor. As a substitute, a splash of Worcestershire sauce or a pinch of molasses can work in a pinch.
Can I make this recipe gluten-free?
Yes! Substitute the regular flour for a gluten-free all-purpose blend or cornstarch to thicken the gravy, and ensure your stock is gluten-free.
How do I know when the chicken is cooked through?
The best way is to use a meat thermometer and check for an internal temperature of 75°C (165°F) in the thickest part. The juices should run clear when pierced too.
Final Thoughts
This Crispy Herb Baked Chicken with Gravy Recipe holds a special place in my heart because it marries simple ingredients with impressive results—comfort food with a little bit of flair. It’s a foolproof way to bring joy and warmth to your table, so don’t hesitate to give it a try and share the deliciousness with those you love.
Print
Crispy Herb Baked Chicken with Gravy Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Western
Description
This recipe features crispy herb baked chicken served with a rich, flavorful homemade gravy. Using a combination of dried herbs, the chicken is perfectly seasoned and roasted to golden perfection. The recipe includes a step-by-step method to achieve crispy skin and tender meat, complemented by a savory gravy made from the drippings for an irresistible meal.
Ingredients
Chicken and Seasoning
- 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
Gravy
- 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
- Prepare the chicken: Preheat your oven to 200°C (400°F). Pat the butterflied whole chicken and the thighs and drumsticks dry with paper towel to remove excess moisture. This helps achieve a crispy skin when baked.
- Season the chicken: In a small bowl, mix together dried oregano, rosemary, thyme, sage, marjoram, salt, and black pepper. Rub the vegetable oil over all the chicken pieces thoroughly, then evenly sprinkle and rub the herb and salt mixture all over the chicken, ensuring full coverage for maximum flavor.
- Bake the chicken: Arrange the chicken pieces on a baking tray or roasting pan in a single layer, skin side up. Place them in the preheated oven and bake for approximately 35 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 75°C (165°F).
- Prepare the gravy: Once the chicken is done, remove it from the baking tray and cover loosely with foil to rest. Pour the drippings and juices from the pan into a saucepan, skim any excess fat if desired. Sprinkle the flour into the pan juices and stir well over medium heat to form a roux. Gradually whisk in the chicken stock, stirring constantly to avoid lumps, then add dark soy sauce or gravy browner liquid. Simmer gently until the gravy thickens, then season with salt and pepper to taste.
- Serve: Carve or portion the chicken and serve immediately with the warm herb gravy poured over or alongside. This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh green salad.
Notes
- Butterflied or spatchcocking the whole chicken helps it cook more evenly and faster while allowing the skin to get crispier.
- Use low sodium chicken stock to control the saltiness of the gravy and final dish.
- For extra crispiness, make sure the chicken skin is patted completely dry before oiling and seasoning.
- You can substitute dark soy sauce with Worcestershire sauce for a different flavor in the gravy.
- Rest the chicken after baking for juicy, tender meat and to allow the juices to redistribute.
