Baked chicken is such an easy meal to put together. It turns out beautifully, is simple enough for a family dinner, but can be nice enough for company, too. And by watching sale prices, you can make this a very economical meal.
This Baked Chicken is particularly flavorful and moist, and the gravy just sends the dish over the top!
We tend to eat mostly the white meat, so instead of buying a whole chicken, I usually just buy split chicken breasts when they go on sale. I find bone-in chicken breast to be so much more flavorful and tender than the boneless, skinless variety. So, it is definitely my preference.
The gravy is just the perfect finish. We ate every last shred of this chicken. My husband and kids (even the picky ones) enjoyed it. Yay! (that is always an accomplishment!)
I hope it will be as big a hit at your dinner table sometime soon!
*Note: the following spice measurements are only approximate. Add more or less according to your tastes!
- 2 bone-in split chicken breasts (about 2 1/2- 3 lbs)
- Kosher Salt (about 3/4 tsp)
- Pepper (about 1/4 tsp)
- Dried Basil (or fresh), to taste (approx. 1/8 tsp)
- Dried Thyme (or fresh)- just a pinch
- Paprika, (approx. 1/8 tsp)
- 2 garlic cloves
- 1/2 of an onion
- drippings from the chicken (including any pieces of onion or garlic)
Rinse your chicken. Pull back the skin and remove. (I like to remove the skin so that the spices are directly on the meat)
Place in a roaster pan. Sprinkle with the salt, pepper, basil, thyme, and paprika.
Peel Garlic and give it a rough dice. Place some on top and around the chicken.
Cut onion in half and then chop into large chunks. Place around the chicken. (the onion and garlic are just there to add flavor)
Pour in 1/4 cup water around the chicken.
Cover the roaster and bake at 375 for 1 1/2 hours.
When the chicken is done, remove it to a plate. (it is done when the juices inside the chicken run clear and it is tender)
Spoon just a very small amount of the liquid in the pan over the chicken- to help to lock in the moisture. Cover to keep warm.
Place the roaster right on the burner. (or if you don’t use a roaster- pour the drippings from the chicken into a saucepan)
Turn heat to medium.
In a cup, mix together 1/4 cup cold water and 1 large spoonful of flour. Mix well with a fork.
Pour this mixture into the drippings. Using a whisk, stir well to combine completely.
Continue to stir frequently until the gravy begins to bubble. Once it has begun to thicken, add about another cup of water.
Continue to simmer until the gravy reaches your desired thickness. Season with salt and pepper, to taste. Allow the gravy to simmer on low for several minutes. The more it simmers, the richer it becomes.
Pour the gravy into a gravy boat and serve with the chicken.