Ingredients
- 6 bone-in chicken thighs (about 4 pounds)
- 1 tablespoon olive oil
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoons flour
- 1 1/2 cups chicken stock
- 1/8 teaspoon Kitchen Bouquet (optional)
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Rub olive oil evenly over chicken thighs.
- In a small bowl, mix paprika, garlic powder, onion powder, salt, and black pepper. Rub this spice blend evenly over the chicken.
- In a separate bowl, whisk 1/4 cup of chicken stock with flour until smooth. Add remaining stock and Kitchen Bouquet (if using) and whisk until fully combined.
- Pour the gravy mixture into a 9×13-inch baking dish and nestle the chicken thighs into the gravy.
- Bake uncovered for 45–50 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Remove chicken and whisk gravy until smooth. If too thick, add hot water 1 tablespoon at a time until desired consistency is reached.
- Adjust seasoning with salt and pepper to taste. Serve hot over mashed potatoes, rice, or biscuits.
Notes
- Kitchen Bouquet adds color and depth to the gravy but is optional.
- For crispier skin, broil the chicken for the last 2–3 minutes.
- Use low-sodium chicken stock to better control seasoning.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Southern
- Diet: Halal
Nutrition
- Serving Size: 1 chicken thigh with gravy
- Calories: 355
- Sugar: 1g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg
