Crispy Herb Baked Chicken with Gravy
Total Time
40 minutes
Prep Time
5 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(42)
Ingredients
6 servings
- 1 tbsp vegetable oil (or canola or peanut oil, NOT butter or olive oil, Note 1)
- 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
- 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
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Preparation
Step 1
Fridge dry skin (optional, for extra crispy skin):
Step 2
Pat chicken skin dry with paper towels. Leave chicken in fridge overnight, uncovered, to dry skin out.
Step 3
Cooking:
Step 4
Preheat oven to 240°C/ 465°F (220°C fan).
Step 5
Line tray with foil then baking / parchment paper, place rack on tray (Note 4)
Step 6
Mix Rub in a bowl.
Step 7
Pat chicken skin dry with paper towel.
Step 8
Drizzle with oil and rub all over, then sprinkle with Rub. Use hands to rub herbs all over the chicken, getting right into all the cracks and crevices. Place on rack.
Step 9
Thigh + drumsticks - Arrange thigh pieces skin side up, and for drumsticks the side with the most skin up.
Step 10
Butterflied/spatchcocked - Arrange breast side up with tail end of chicken pointed back towards back of oven, neck end closest to door.
Step 11
Roasting:
Step 12
Thighs + drumsticks - roast for 35 minutes or until internal temperature is 75°C/165°F, or juices run clear when pierced in the middle.
Step 13
Butterflied/spatchcocked - roast for 45 minutes, or until internal temperature is: 66°C / 151°F for the breast AND 75°C/165°F when inserted into the joint between the leg and the thigh.
Step 14
Extra browning - if skin isn't browned/crispy enough, flick grill/broiler on high for 1 - 3 minutes. CAREFUL - browns super quick!
Step 15
Tent VERY loosely with foil (to preserve crispy skin) for 5 minutes.
Step 16
Gravy:
Step 17
Scrape every bit of juice, fat and all the brown stuff off the tray into a saucepan.
Step 18
Turn stove onto medium. Once juices are bubbling, add flour and whisk to combine.
Step 19
Slowly pour in broth, whisking as you go.
Step 20
Add soy sauce or gravy browner and pepper.
Step 21
Continue stirring for 3 to 5 minutes - as it becomes steamy, gravy will thicken.
Step 22
Once it becomes a syrupy consistency (see video), remove from stove. Adjust salt to taste right at end, then pour into jug.
Step 23
Serving:
Step 24
Carve up the chicken as you would a roast chicken. Cut breast into 3 or 4 pieces. Cut thighs in half along the bone.
Step 25
Pile it all up onto a plate, garnish with parsley or other fresh herbs. Serve with gravy!
Step 26
Save recipe for the next time?
