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Homestyle Baked Chicken with Gravy

Homestyle Baked Chicken

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Homestyle Baked Chicken is a cozy and comforting dinner. Chicken thighs and drumsticks are lightly coated in flour, seasoned with poultry herbs, paprika and basted with pan drippings for the ultimate crispy skin. After making a quick pan gravy, serve with homemade mashed potatoes, buttery corn and soft rolls.
Course Mains & Entrees
Cuisine American
Keyword baked chicken, chicken, gravy, homestyle, poultry
Prep Time 10 mins
Cook Time 1 hr
Additional Time 10 mins
Total Time 1 hr 10 mins
Servings 6 servings
Calories 649
Author Laurie McNamara



  • pounds chicken thighs bone in and skin on
  • pounds chicken drumsticks bone in and skin on
  • 1 cups unbleached all-purpose flour
  • 2 tablespoons olive oil extra light or avocado oil
  • 2 tablespoons unsalted butter
  • fine sea salt to taste
  • black pepper freshly ground, to taste
  • tablespoons poultry herbs or seasoning
  • 1/2 teaspoon paprika


  • 2 tablespoons fat drippings from pan
  • 2 tablespoons unbleached all-purpose flour
  • 2 cups low-sodium chicken broth plus more if needed to thin
  • 1/2 tablespoon low-sodium tamari or low sodium soy sauce
  • black pepepr freshly ground, to taste


  • In a 9x13 roasting pan, add oil and butter. Place in (cold) oven and preheat to 375° to melt butter and heat the pan.
  • Add flour to a gallon size resealable bag. Place 2 to 3 pieces of chicken in the flour, seal and shake to coat. Tap or shake off any excess flour and set onto a clean plate. Repeat with remaining chicken pieces.
  • Once your oven and pan have preheated, use oven mitts to remove the hot pan. Use tongs to arrange the chicken (skin side up) in a single layer. Bake on the middle rack for 20 minutes.
  • Remove and carefully spoon the fat from the bottom of the pan overtop of the chicken. Then season with a salt and pepper, poultry seasoning and paprika.
  • Place the chicken back into the preheated oven and bake for 20 more minutes.
  • Remove the chicken one last time, baste with fat drippings and place back into oven for another 20 minutes.
  • Remove 2 tablespoons pan drippings.
  • Keep the chicken warm in the oven with the temperature off and the door cracked.


  • Add 2 tablespoons pan drippings to a saucepan and heat over medium to medium-high until sizzling.
  • Sprinkle in flour, and whisk constantly, cooking for 2 to 3 minutes.
  • Slowly pour in broth/chicken juices, whisking until thickened. Adjust the heat as needed.
  • Season with tamari and black pepper before serving. Yields 1 cup.
  • Serve chicken with sides and drizzle with gravy.


Serving: 2pieces | Calories: 649kcal | Carbohydrates: 20g | Protein: 41g | Fat: 44g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 310mg | Potassium: 574mg | Fiber: 1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 3mg