Back to community

One-Pan Baked Chicken and Gravy – 60-Minute Recipe

A hearty, one‑pan dinner featuring bone‑in chicken thighs roasted until crispy and served with a rich, savory gravy. Paired with steamed greens, mashed potatoes, and fresh thyme, it’s a comforting family‑style meal with minimal cleanup.

Recipe by Nicole· Structured by ReelsMeals

From: Facebook(view original)

Rate this recipe

Save this recipe to your cookbook

Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

One-Pan Baked Chicken and Gravy – 60-Minute Recipe

Prep Time

5 min

Cook Time

55 min

Servings

Tags

One-PanChickenGravyDinnerFamily

Share this recipe

One recipe link, ready for anywhere

Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.

Publishing this recipe elsewhere? Add a visible credit link back to this page.

Publisher & backlink kit+

Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.

Download recipe cardCheck reuse with Lens

Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.

From Nicole on facebook.com · View the original →

About this saved recipe

Source-aware card

ReelsMeals turns facebook.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr estimated total time for 4 servings.

Explore related saves

One-PanChickenGravyDinner

Ingredients

  • 2 3/5 lb bone-in, skin-on chicken thigh cutlets
  • 1 tsp sweet paprika
  • 1 tsp dried thyme or oregano
  • 1 tsp onion powder
  • 1 tsp sea salt flakes
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp olive oil
  • 1 1/10 pt beef stock
  • 1 tsp dark soy sauce
  • 1 tsp Worcestershire sauce
  • 3 tbsp plain (all‑purpose) flour
  • steamed greens
  • mashed potatoes
  • fresh thyme sprigs, leaves picked

Instructions

  1. 1
    Preheat the oven to 392°F (400°F) – or 356°F (350°F) fan‑forced. Arrange the chicken thighs skin‑side up in a large baking tray, making sure they do not touch or overlap.
  2. 2
    Sprinkle the sweet paprika, dried thyme (or oregano), onion powder, sea salt flakes, and freshly cracked black pepper over the chicken. Drizzle the olive oil on top and use your hands to rub the seasoning and oil evenly over each piece, coating the skin thoroughly.
  3. 3
    In a large jug, combine the beef stock, dark soy sauce, Worcestershire sauce, and plain flour. Whisk vigorously until the mixture is smooth (a few small lumps are fine).
  4. 4
    Pour the prepared gravy mixture around the chicken in the tray, being careful not to pour it over the top of the meat so the seasoning stays in place.
  5. 5
    Place the tray in the preheated oven and bake uncovered for about 55 minutes, or until the chicken skin is golden‑brown and the internal temperature reaches 167°F (165°F).
  6. 6
    When the chicken is done, remove the tray from the oven. Transfer the chicken to a serving platter and keep warm.
  7. 7
    Return the tray to the stovetop over medium heat. Whisk the pan gravy continuously to bring it together and emulsify; if desired, strain through a fine‑mesh sieve for a smoother texture.
  8. 8
    Serve the roasted chicken pieces with the pan gravy, alongside steamed greens and mashed potatoes. Garnish with freshly picked thyme leaves.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Space the thighs

Arrange the chicken thighs.

Whisk gravy base first

Combine beef stock, soy sauce, Worcestershire sauce, and flour in a jug and whisk until smooth before pouring.

Keep chicken warm while finishing gravy

Transfer baked chicken to a platter and keep warm before returning the tray to the stovetop for the gravy.

Strain for smooth gravy (optional)

If a smoother texture is desired, strain the pan gravy through a fine‑mesh sieve after whisking.

Made this recipe?

Tap a star to rate it — ratings help other cooks decide what to make next.

Rate this recipe

This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.

Frequently asked questions

How long does it take to make One-Pan Baked Chicken and Gravy?
About 1 hour in total: 5 minutes of prep and 55 minutes of cooking.
How many servings does this One-Pan Baked Chicken and Gravy recipe make?
This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
Where does this One-Pan Baked Chicken and Gravy recipe come from?
It was shared by Nicole on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.
How many calories are in One-Pan Baked Chicken and Gravy?
Roughly 575 kcal, based on the nutrition details captured with this recipe. Treat it as an estimate.