One-pan Baked Chicken and Gravy

Instructions

- Preheat the oven to 200°C (400°F (180°C/350°F fan-forced). Place the chicken skin-side up in a large baking tray, taking care to ensure the chicken isn’t touching or overlapping. Spoon the spices, herbs and olive oil over the chicken, then use your hands to coat the chicken as evenly as possible in the marinade. There will be residual marinade in the tray which is fine. - Add the gravy ingredients to a large jug. Whisk them well to combine (it’s okay if a few lumps form), then pour the gravy around the chicken in the pan - not on top as you don’t want to wash the marinade off. - Bake the chicken, uncovered, for 55 minutes or until golden and cooked through (see note 1). - Remove the chicken from the baking dish and whisk the gravy in the pan to bring it together and emulsify (you can run it through a sieve if you like, although I don’t!). - Serve the chicken and gravy in the tray for everyone to help themselves, with a side of steamed greens, mashed potatoes and a sprinkle of fresh thyme.

• bone-in Notes: 1.2 kg, 2 lb 10 oz, you can use skin-off, although skin-on is more juicy, skin-on chicken thigh cutlets
• sweet paprika Notes: 1 tsp
• dried thyme or oregano Notes: 1 tsp
• onion powder Notes: 1 tsp
• sea salt flakes Notes: 1 tsp
• 1⁄4 tsp freshly cracked black pepper
• Olive oil Notes: 2 tbsp
• beef stock Notes: 2 cups, 500 ml
• dark soy sauce Notes: 1 tsp
• Worcestershire sauce Notes: 1 tsp
• plain flour Notes: 3 tbsp, all-purpose
• Steamed greens
• Mashed potatoes
• Fresh thyme sprigs Notes: leaves picked, optional

  Optional