Baked Chicken & Gravy Recipe
This Chicken and gravy recipe can be paired with your favorite side dish of choice. You can add rice, creamy mashed potatoes or some steamed veggies. This dish is so flavorful, tender, and super fulfilling! I hope you enjoy this recipe.
Ingredients
- 1 ½ Ib Chicken
- 2 Bell Peppers Sliced
- 1/2 Onion Sliced
Marinade:
- 1/2 Cup Extra Virgin Olive Oil
- 1/2 tsp Garlic & Herb Seasoning (Substitute: Garlic Powder)
- 1/2 tsp Onion & Herb Seasoning (Substitute: Onion Powder)
- 1 tsp Chili Powder or Smoked Paprika
- 1/2 tsp Thyme
- 1/2 tsp Parsley
- 2 tsp All Purpose Seasoning (Options: Chicken seasoning or Tropical Sazon or Adobo)
- 1/2 tsp Garlic Paste or Minced Garlic
Gravy:
- 2 Tbsps Butter
- 1/2 to 1 Tbsp Flour
- 1 Cup Water or Chicken broth/stock
- Seasoning Mixture for Taste
Note: When making the gravy use the same dry seasoning ingredients to season the gravy. Add the seasoning mixture in increments until the taste is to your liking.
Tip: You can keep the gravy recipe simple by using 1 cup chicken broth and 1 to 2 Tbsps flour. In a cup mix the two ingredients together and pour into the pan around the chicken. If you don’t want to make gravy from scratch this is an alternative.
Instructions
- Clean & prep the fresh veggies, cut the onion & bell peppers into slices.
- Prepare the marinade for the chicken. In a medium size bowl add the olive oil and dry seasonings. Mix everything together until well blended and set aside.
- Optional: Prep and clean the chicken beforehand, then pat dry with a paper towel. Place the chicken in a large bowl/container and pour the marinade over the chicken. Rub the ingredients into the chicken and allow the chicken to marinate for 15 to 30 minutes.
- Preheat the oven to 350ºF. Note: the cooking time will vary, so use a thermometer to check for doneness.
- Add the sliced veggies to a baking dish or pan. Optional: you can coat the pan with a little cooking spray before adding the veggies.
- Next, place the seasoned chicken on top of the veggies. Place the pan in the oven and bake uncovered for 1 hour.
- After 1 hour, Take the chicken out of the oven and baste with its juices.
- Cover with aluminum foil and bake for 15 to 20 minutes.
- Prepare the gravy. In a skillet or pot, melt some butter over medium-high heat. Whisk in the flour until it dissolves and there are no clumps. Cook until it reaches the desired color that you like, but don’t burn the flour. It should take 1 to 2 minutes for the flour to dissolve and change color.
- Next, pour in the water and mix everything together. Add the dry seasoning mixture in increments to season the gravy. Do a taste test and adjust the gravy to your liking or desired taste.
- Allow the gravy to cook, while using a whisk to stir the gravy occasionally. The gravy will begin to reduce and thicken up.
- After the chicken cooks for 15 to 20 minutes covered, remove from the oven and pour the gravy over the chicken. Coat the chicken with the gravy using a spoon.
- Place back into the oven for 10 minutes or until the chicken is fully cooked. Note: the cooking time will vary, so make adjustments and use a thermometer to check for doneness.
- If you want a little crisp to the chicken, you can place under the broiler for 2 to 3 minutes.
- Once the chicken is done, remove from the oven and serve with your favorite side dishes.