Nothing says comfort food like juicy chicken thighs topped with rich, homemade gravy. This recipe is warm, satisfying, and perfect for any day of the week. Using bone-in, skin-on chicken thighs ensures juicy, flavorful meat, and the homemade gravy made from pan drippings adds a depth of flavor that can’t be beaten.
Why Use Bone-In Chicken Thighs?
Bone-in chicken thighs are not only more flavorful but also cost-effective. The bone helps the meat stay juicy while cooking, and the skin crisps up beautifully, providing a delightful texture contrast.
Ingredients:
For the Chicken:
- Chicken thighs, bone-in, skin-on
- Neutral oil like avocado, canola, or grapeseed
- Fresh parsley for garnish
Seasoning Mixture:
- Garlic powder
- Onion powder
- Paprika
- Oregano
- Turmeric
- Salt
- Black pepper
For the Gravy:
- Chicken pan drippings
- Unsalted butter
- Minced garlic
- All-purpose flour
- Chicken stock
- Apple cider vinegar
Directions:
Season and Bake the Chicken:
Preheat the Oven: Set your oven to 425 degrees.
Prepare the Chicken: Trim any excess skin or fat from the thighs using kitchen shears. Pat the chicken dry with paper towels.
Season: In a small bowl, mix together the seasoning ingredients. Rub this mixture all over the chicken, ensuring it’s well-coated. Let the chicken marinate for at least 30 minutes.
Bake: Place the chicken skin side down on a baking pan. Bake for 20 minutes, then flip so the skin side is up and bake for another 15 minutes or until the internal temperature reaches 175 degrees Fahrenheit.
Make the Gravy:
Prepare the Roux: While the chicken rests, melt butter in a pan over medium-low heat and stir in the flour to form a paste.
Add Drippings: Gradually whisk in the pan drippings from the chicken.
Add Flavor: Mix in the minced garlic and continue to stir.
Thicken the Gravy: Slowly pour in the chicken stock, whisking continuously until the gravy thickens. Stir in the apple cider vinegar and adjust seasoning with salt and pepper to taste.
Plate and Serve:
Place the baked chicken thighs on a plate, generously ladle the gravy over each piece, and garnish with chopped fresh parsley. Serve hot.
Tips for Making Perfect Chicken Thighs:
- Marinating Time: For deeper flavor, you can season the chicken the night before and let it marinate in the refrigerator overnight.
- Crispy Skin: To achieve perfectly crispy skin, start by baking the chicken skin side down to render out the fat, then flip to crisp up the skin.
How to Serve:
These baked chicken thighs are wonderfully versatile. Serve them with roasted vegetables, garlic parmesan rolls, or creamy mashed potatoes for a complete meal. Place extra gravy in a bowl on the table so everyone can add as much as they like.
Meal Prep Friendly:
These chicken thighs are great for meal prep. Just store them in the refrigerator and reheat when ready to eat. The gravy keeps well too and might even taste better the next day as the flavors meld together.
For more delicious chicken recipes, check out this YouTube playlist: More Chicken Recipes.
Enjoy a meal that’s both simple to prepare and delightful to eat, proving that a homemade dish can be both easy and incredibly satisfying.
Baked Chicken Thighs with Gravy
Ingredients
- 6 chicken thighs bone-in, skin-on
- 1/4 cup oil use a neutral oil like avocado, canola, or grapeseed
- Fresh parsley for garnish
SEASONING MIXTURE
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp paprika
- 1 tsp oregano
- 1/2 tsp turmeric
- 2 tsp salt
- 1/4 tsp black pepper
FOR THE GRAVY
- Chicken pan drippings
- 2 tbsp butter
- 1 tsp minced garlic about 1 clove
- 2 tbsp all-purpose flour
- 1 cup chicken stock
- 1/2 tbsp apple cider vinegar
Instructions
SEASON AND BAKE THE CHICKEN
- Preheat oven to 425 degrees
- Trim off any excess skin or fat from the chicken thighs then lay them down on a baking pan. Use paper towels to pat off excess moistures from both sides.
- Pour the oil over the chicken and mix.
- Combine all the ingredients for the seasoning mixture (salt, pepper, garlic powder, onion powder, paprika, oregano, turmeric) into a small bowl and mix. Add the seasoning blend to the chicken and massage to ensure even coating.
- Let the chicken thighs marinate for at least 30 minutes. Bake for 20 minutes skin side down, then flip the thighs and bake skin side up for another 15 minutes or until the internal temperature reaches 175 degrees Fahrenheit.
MAKE THE GRAVY
- While the chicken is resting, heat a medium pan under medium low heat and add butter and flour. Use a whisk and mix to create the roux.
- Once all the clumps are gone and the roux has turned into a paste, pour in the pan drippings while continuing to whisk.
- Add garlic and whisk until evenly incorporated.
- Add chicken stock and stir until the gravy begins to thicken and lightly coats the back of a spoon (about 10-15 minutes). Add apple cider vinegar. Taste and season with additional salt and pepper if needed.
PLATE AND SERVE
- Plate the chicken on a plate and ladle the gravy over each thigh. Garnish with fresh parsley and serve immediately.
