Southern Chicken and Gravy

A spoonful of gravy being poured on top of chicken.

Southern baked chicken and gravy is tender and juicy smothered in a delicious gravy, using just a few pantry ingredients for the perfect weeknight meal.

Course Entrees

Cuisine Southern

Keyword baked chicken, chicken and gravy, chicken thighs

Prep Time 5

Cook Time 50

Total Time 55

Servings

Calories 355kcal

Author Wendie

Ingredients

6 bone in chicken thighs about 4 pounds
1 tablespoon olive oil
2 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons flour
1 1/2 cups chicken stock *see notes
1/8 teaspoon Kitchen Bouquet optional
Salt and pepper to taste

Instructions

Preheat the oven to 400 degrees
Rub olive over the chicken thighs evenly.
In a small bowl whisk together the paprika, granulated garlic, onion powder, salt, and pepper.
Rub the spice mixture evenly over the chicken thighs.
In a medium bowl whisk about 1/4 cup of stock with the flour until smooth then add in the rest of the stock, add in the kitchen bouquet if you're using it, and whisk until smooth.
Pour the gravy into a 9x13 baking dish and carefully place the chicken thighs into the gravy.
Bake uncovered for 45-50 minutes or until internal temperature reaches 165 degrees using a digital meat thermometer.
Remove chicken to a plate and whisk the gravy until smooth. If it's too thick add 1 tablespoon of hot water until your desired consistency. Add salt and pepper to taste.

Notes

Chicken-I use skin-on chicken thighs, chicken legs also work great or a combination.

Stock- Both chicken and beef stock work great. Chicken stock will have a lighter-colored gravy.

Kitchen Bouquet-I like to use a pinch of this to make the gravy darker when I use chicken stock.

If the gravy is too thick whisk in a couple of tablespoons of hot water to thin it out.

If the gravy comes out too thin. Remove the chicken to a platter and place the dish back into the oven to cook for another 5 minutes to thicken.

Nutrition