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A white plate holds two golden, crispy baked chicken thighs, some green beans, and a pile of mashed potatoes with gravy.
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4.56 from 9 votes

Crispy Baked Chicken Thighs in Gravy

This recipe makes a delicious savory brown gravy right in the pan while it bakes! And it only takes 5 MINUTES TO GET IN THE OVEN. A recipe this easy and delicious should be on the menu a every few weeks! Heads up when it comes out of the oven it is going to look funky / chunky - this is normal! Just follow the directions for whisking and all will be well!
Chicken thighs very in size but 3 pounds is usually about 8 – 10 thighs. Most adults will eat about 2 thighs as a serving depending on the size of the piece of meat and the side dishes served. For a gluten free version see recipe notes at bottom.
Prep Time5 mins
Cook Time50 mins
Course: dinner
Cuisine: American
Keyword: baked chicken and gravy, crispy baked chicken thighs, easy dinner
Servings: 5
Calories: 647kcal
Author: Mirlandra


To Make the Chicken

  • 3 pounds chicken thighs has to be skin on / bone in – see note
  • 1 Tablespoon canola oil any oil will work
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon granulated garlic
  • ½ teaspoon black pepper coarsely ground

To Make the Gravy

  • 4 Tablespoons all-purpose flour see note for Gluten Free gravy
  • 1 ½ cups boiling water
  • 1 Tablespoon beef bouillon Better than Bouillon Beef low sodium recommended


To Make the Chicken

  • Preheat the oven to 400 F.
  • Make the seasoning by combining the thyme, paprika, onion powder, garlic, and pepper in a small bowl.
  • Put the chicken pieces skin side up in a 9 x 13” baking dish. Drizzle the oil evenly over the chicken.
  • Sprinkle the seasoning evenly over the chicken and then rub it in getting a little of the seasoning mix on the bottom of each piece.
  • Arrange the seasoned chicken in the pan so it is evenly spaced.

To Make the Gravy

  • Whisk the bullion into the boiling water until dissolved to make stock.
  • Whisk together about a half cup of the stock with the flour until no lumps remain. Then whisk the paste into the rest of the stock.
  • Pour into the pan around the raw chicken.
  • Bake the chicken uncovered for 50 minutes. Chicken will be golden. (If your pieces of chicken are very small check the chicken at 40 minutes.)
  • Put the chicken on a serving plate and whisk the gravy until smooth. (If your gravy came out thin or too thick see note.)
  • Taste the gravy and add additional salt if needed. (Depending on the chicken bought and the type of bouillon used you may need to add ¼ to ½ teaspoon of salt here.)
  • Put the gravy in a pitcher and serve with the chicken.


Choosing Chicken: This chicken is going to cook in the oven for some time so you have to have the skin on our it will dry out. You can remove the skin at serving and discard it if you like.
If Gravy is Thin: Some brands of chicken have more water injected into them. I have found that thighs with more water make a thin gravy while other brands with less water make nice, thick gravy.
If your gravy comes out too thin whisk another 2 Tablespoons of flour into about half cup of the gravy until no lumps remain. Then whisk the rest of the gravy into the paste. Cook the mixture in a small sauce pan over medium-high heat whisking until it thickens.
If Gravy is Too Thick: Whisk in a splash of hot tap water.
To Make Gluten Free Version: Leave out the flour. After the chicken has been cooked put it on a warm serving plate and cover it loosely with foil. Mix 4 teaspoons of cornstarch and 2 Tablespoons of GF flour together. Whisk the mixture into the pan juices and return the pan to the oven for about 5 more minutes to thicken it up.


Calories: 647kcal | Carbohydrates: 6g | Protein: 45g | Fat: 48g | Saturated Fat: 12g | Cholesterol: 267mg | Sodium: 221mg | Potassium: 558mg | Fiber: 1g | Sugar: 1g | Vitamin A: 311IU | Calcium: 22mg | Iron: 2mg