Description
A weeknight recipe that transforms baked chicken into a comforting meal with a crunchy herby crust and flavorful gravy.
Ingredients
- 3 lb (about 1.4 kg) bone-in, skin-on chicken pieces
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan (optional)
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 1 tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- 2 cups warm chicken stock
- 1–2 tbsp cold butter
- Splash of cream (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken pieces dry and season with salt and pepper.
- Mix panko breadcrumbs, Parmesan (if using), parsley, thyme, garlic powder, and olive oil in a bowl.
- Press the panko-herb mix onto the oiled skin of the chicken.
- Place the chicken on a wire rack set over a rimmed baking sheet.
- Bake for 35-40 minutes, until the internal temperature reaches 165°F (74°C).
- For the gravy, pour off excess fat from the pan, leaving 2 tbsp of drippings.
- Whisk in flour to make a roux, then slowly add warm chicken stock while whisking.
- Simmer for 3-5 minutes until thickened. Add cold butter and cream if desired.
Notes
For extra crunch, pre-toast the panko for 4–5 minutes. Use a wire rack for better air circulation under the chicken during baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven-baked
- Cuisine: American