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Oven-Baked Chicken with Vegetables and Gravy

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

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.

Ingredients

Units Scale

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

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

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Find it online: https://www.greenku.com/oven-baked-chicken-with-vegetables-and-gravy/