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
Scale
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.
