Description
A quick and delicious chicken recipe that pairs golden, crispy skin with a savory pan gravy, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 6 bone-in chicken pieces (thighs, drumsticks, breasts)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chopped rosemary
- 1 tbsp chopped thyme
- 1 tbsp chopped parsley
- 1 tsp baking powder
- 1/2 cup white wine or chicken stock
- 2 tbsp flour (or 1 tbsp cornstarch for gluten-free)
- 2 cups warm chicken stock
Instructions
- Preheat the oven to 425°F (218°C).
- Pat the chicken pieces dry and toss with olive oil, salt, pepper, chopped herbs, and baking powder.
- Place chicken on a wire rack over a rimmed sheet pan and roast until the internal temperature reaches 165°F (about 35–45 minutes).
- For the gravy, pour off excess fat from the pan, leaving the brown bits.
- Deglaze the pan with white wine or chicken stock and whisk in flour (or cornstarch) and warm chicken stock.
- Simmer the gravy over low heat until thickened.
Notes
Patting the chicken dry before seasoning helps promote crispness. Use a wire rack to avoid soggy skin during roasting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg