Oven-Baked Chicken with Vegetables and Gravy

This Oven-Baked Chicken with Vegetables and Gravy is a hearty, flavorful dish that combines juicy, golden-brown chicken with tender vegetables in a savory thyme-scented broth. It’s a comforting one-pan meal, perfect for family dinners or entertaining guests. Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Preparation Time:

• Prep time: 15 minutes
• Cook time: 50-60 minutes
• Total time: 1 hour 15 minutes
• Servings: 4-6

Ingredients:

For the Chicken and Vegetables:

• 3.5 pounds (1.6 kg) chicken pieces (legs, thighs, breasts, wings), bone-in, skin-on
• ¼ cup (30g) seasoned all-purpose flour (season with salt, pepper, and paprika)
• 2 tablespoons (30ml) vegetable oil
• 1 large onion, cut into ½ inch (1.3 cm) pieces
• 4 large carrots, peeled and cut into ½ inch (1.3 cm) slices
• 4 celery ribs, cut into ½ inch (1.3 cm) slices
• 1 red bell pepper, cut into ½ inch (1.3 cm) slices
• 2 cloves garlic, minced (2 teaspoons)
• 3 cups (90g) fresh baby spinach, roughly chopped (optional)

For the Sauce:

• 2 cups (480ml) chicken broth
• ½ teaspoon dried thyme (or more to taste)
• 2 tablespoons (30g) cornstarch, mixed with ¼ cup (60ml) cold water
• Salt and black pepper to taste

For Garnish (optional):

• Chopped green onions or parsley

Directions:

1. Preheat oven: Preheat your oven to 350°F (176.7°C).
2. Prepare the chicken:
   • Trim any excess fat from the chicken pieces. Place the seasoned flour in a plastic bag, and one at a time, shake each chicken piece in the bag to coat. Shake off excess flour and discard any remaining flour mixture.
3. Sauté the chicken:
   • In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken in a single layer and cook for about 3 minutes on each side, until the skin is golden brown. If necessary, cook the chicken in batches.
   • Transfer the browned chicken to a plate lined with a paper towel and set aside.
4. Sauté the vegetables:
   • In the same skillet, sauté the onion, carrots, celery, bell pepper, and garlic for about 5 minutes until they begin to soften.
5. Assemble the dish:
   • Place the chicken back in the skillet, or transfer both chicken and vegetables to a roasting pan. Settle the vegetables under and around the chicken. Pour the chicken broth into the skillet or pan and sprinkle with thyme.
6. Bake:
   • Cover the skillet or roasting pan with a lid or aluminum foil. Bake in the preheated oven for 35-45 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 160°F-165°F (71°C-74°C).
7. Finish the sauce:
   • Remove the chicken and vegetables from the skillet or roasting pan and set aside. Skim off any grease floating on the top of the broth.
   • Place the skillet on the stove over medium heat and bring the vegetable and broth mixture to a boil. Stir in the cornstarch-water slurry and cook for 1 minute, until the sauce thickens. Lower the heat and stir in the spinach (if using), cooking just until wilted, about 1 minute.
8. Serve:
   • Taste and adjust seasonings as needed. If the sauce is too thick, add a bit more broth or water. Return the chicken to the skillet and spoon the sauce over it.
   • Serve with mashed potatoes, rice, noodles, or crusty bread. Garnish with chopped parsley or green onions if desired.

Serving Suggestions:

• Serve with mashed potatoes to soak up the flavorful sauce.
• Pair with rice or buttered noodles for a complete meal.
• Add a side of crusty bread to dip into the rich gravy.
• Serve alongside a fresh green salad for a lighter option.
• Include roasted vegetables for an additional side.

Cooking Tips:

• Even cooking: Ensure the chicken pieces are evenly spaced in the skillet or pan to allow for proper cooking and browning.
• Skim off excess fat: Removing the grease after baking gives you a cleaner, less oily sauce.
• Cornstarch slurry: Always mix cornstarch with cold water before adding it to the hot broth to avoid clumping.
• Use a meat thermometer: Check the internal temperature of the chicken to ensure it’s cooked through without drying out.
• Make it ahead: You can prepare this dish in advance and reheat it, as the flavors develop even more the next day.

Nutritional Benefits:

• Chicken provides high-quality protein and essential vitamins like B6 and niacin.
• Carrots and bell peppers are rich in vitamins A and C, supporting immune health.
• Spinach adds an extra boost of iron and fiber.
• The broth-based sauce is lighter than cream-based sauces, making this a healthier option.

Dietary Information:

• Gluten-free option: Use gluten-free flour to coat the chicken.
• Dairy-free: This recipe is naturally dairy-free.
• Low-carb: Serve with low-carb sides like cauliflower mash or steamed veggies.
• Nut-free: This recipe contains no nuts and is suitable for those with nut allergies.

Nutritional Facts (per serving, approx.):

• Calories: 410
• Carbohydrates: 15g
• Protein: 42g
• Fat: 20g
• Saturated Fat: 5g
• Cholesterol: 110mg
• Sodium: 720mg
• Fiber: 3g
• Sugar: 5g

Storage:

• Refrigerator: Store in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat in the oven or on the stovetop.
• Reheat: Reheat in a skillet on medium-low heat or in the oven at 350°F (176.7°C) until warmed through.

Why You’ll Love This Recipe:

1. Hearty and comforting: A complete meal with tender chicken, vegetables, and rich gravy.
2. Easy one-pan dish: Fewer dishes to clean, and everything bakes in one pan.
3. Versatile: You can swap the vegetables or chicken cuts based on your preference.
4. Great for leftovers: Tastes even better the next day, making it perfect for meal prepping.
5. Crowd-pleaser: Ideal for family dinners or serving guests.

Conclusion:

This Oven-Baked Chicken with Vegetables and Gravy is a comforting, one-pan dish that combines tender, golden chicken with perfectly cooked vegetables and a rich, savory sauce. Whether served for a family meal or shared with guests, this dish is flavorful, hearty, and easy to prepare. It’s a recipe you’ll want to keep on repeat for its simplicity and delicious results.

Frequently Asked Questions:

1. Can I use boneless, skinless chicken instead?
   Yes, but boneless chicken may cook faster, so reduce the baking time and monitor it closely.
2. Can I substitute the vegetables?
   Absolutely! You can use potatoes, zucchini, or green beans as substitutes or additions.
3. Can I make this dish ahead of time?
   Yes, you can prepare it in advance and reheat when ready to serve. It reheats well and tastes even better the next day.
4. Can I use chicken thighs only?
   Yes, using only thighs is fine and will yield tender, juicy results. Adjust cooking time if needed.
5. Can I make this recipe in a slow cooker?
   Yes, brown the chicken and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 4-5 hours. Thicken the sauce at the end.

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   Oven-Baked Chicken with Vegetables and Gravy

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   • Author: Olivia
   • Total Time: 1hr 15mins

   Print Recipe

   Pin Recipe

   Description

   This Oven-Baked Chicken with Vegetables and Gravy is a hearty, flavorful dish that combines juicy, golden-brown chicken with tender vegetables in a savory thyme-scented broth. It’s a comforting one-pan meal, perfect for family dinners or entertaining guests. Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

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   Ingredients

   Units USM Scale 1x2x3x

   For the Chicken and Vegetables:

   • 3.5 pounds (1.6 kg) chicken pieces (legs, thighs, breasts, wings), bone-in, skin-on
   • 1/4 cup (30g) seasoned all-purpose flour (season with salt, pepper, and paprika)
   • 2 tablespoons (30ml) vegetable oil
   • 1 large onion, cut into 1/2 inch (1.3 cm) pieces
   • 4 large carrots, peeled and cut into 1/2 inch (1.3 cm) slices
   • 4 celery ribs, cut into 1/2 inch (1.3 cm) slices
   • 1 red bell pepper, cut into 1/2 inch (1.3 cm) slices
   • 2 cloves garlic, minced (2 teaspoons)
   • 3 cups (90g) fresh baby spinach, roughly chopped (optional)

   For the Sauce:

   • 2 cups (480ml) chicken broth
   • 1/2 teaspoon dried thyme (or more to taste)
   • 2 tablespoons (30g) cornstarch, mixed with 1/4 cup (60ml) cold water
   • Salt and black pepper to taste

   For Garnish (optional):

   • Chopped green onions or parsley

   Cook Mode Prevent your screen from going dark

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   Instructions

   1. Preheat oven: Preheat your oven to 350°F (176.7°C).
   2. Prepare the chicken:
      • Trim any excess fat from the chicken pieces. Place the seasoned flour in a plastic bag, and one at a time, shake each chicken piece in the bag to coat. Shake off excess flour and discard any remaining flour mixture.
   3. Sauté the chicken:
      • In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken in a single layer and cook for about 3 minutes on each side, until the skin is golden brown. If necessary, cook the chicken in batches.
      • Transfer the browned chicken to a plate lined with a paper towel and set aside.
   4. Sauté the vegetables:
      • In the same skillet, sauté the onion, carrots, celery, bell pepper, and garlic for about 5 minutes until they begin to soften.
   5. Assemble the dish:
      • Place the chicken back in the skillet, or transfer both chicken and vegetables to a roasting pan. Settle the vegetables under and around the chicken. Pour the chicken broth into the skillet or pan and sprinkle with thyme.
   6. Bake:
      • Cover the skillet or roasting pan with a lid or aluminum foil. Bake in the preheated oven for 35-45 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 160°F-165°F (71°C-74°C).
   7. Finish the sauce:
      • Remove the chicken and vegetables from the skillet or roasting pan and set aside. Skim off any grease floating on the top of the broth.
      • Place the skillet on the stove over medium heat and bring the vegetable and broth mixture to a boil. Stir in the cornstarch-water slurry and cook for 1 minute, until the sauce thickens. Lower the heat and stir in the spinach (if using), cooking just until wilted, about 1 minute.
   8. Serve:
      • Taste and adjust seasonings as needed. If the sauce is too thick, add a bit more broth or water. Return the chicken to the skillet and spoon the sauce over it.
      • Serve with mashed potatoes, rice, noodles, or crusty bread. Garnish with chopped parsley or green onions if desired.

   • Prep Time: 15mins
   • Cook Time: 60mins