Homestyle Baked Chicken

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

Cook Time 1

Additional Time 10

Total Time 1 10

Servings servings

Calories 649

Author Laurie McNamara

Ingredients

FOR THE BAKED CHICKEN:

1¾ pounds chicken thighs bone in and skin on
1¾ 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
1½ tablespoons poultry herbs or seasoning
1/2 teaspoon paprika

FOR THE CHICKEN GRAVY:

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

Instructions

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.

MAKE THE GRAVY:

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.

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