Sunday Baked Chicken with Pan Gravy

You know that chicken recipe you make when the in-laws are coming over and you want to pretend you’ve got your life together? Yeah, this is it.

Sunday Baked Chicken with Pan Gravy is the kind of meal that makes your house smell like someone’s been cooking all day — when in reality, you threw it in the oven and sort of forgot about it for an hour. It’s simple, classic, and tastes like you’ve been taught by three generations of Southern women who don’t measure a single thing.

This isn’t dry, bland baked chicken. We’re talking golden, juicy, fall-off-the-bone goodness with gravy that’s basically drinkable. (No judgment if you do.)

What Makes It So Awesome?

• It’s roast chicken’s cooler, easier cousin.
  No trussing, no basting, no “oh no, the skin burned” drama. Just season, bake, and bask in the compliments.
• The pan gravy.
  It’s rich, savory, and made from the chicken drippings, which IMO should be bottled and sold as liquid gold.
• It’s a one-pan wonder.
  Less mess, more flavor, and your sink doesn’t end up looking like a dish bomb went off.
• It’s extremely forgiving.
  Overcooked it a little? Drown it in gravy. Forgot the parsley garnish? No one cares.

Ingredients You’ll Need

For the chicken:

• 6 bone-in, skin-on chicken thighs (or any parts you like — I won’t chicken-shame)
• 2 tbsp olive oil or melted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika (for color and a hint of “I know what I’m doing”)
• 1/2 tsp dried thyme (optional but tasty)

For the pan gravy:

• 2 tbsp pan drippings (or butter if you messed that up)
• 2 tbsp all-purpose flour
• 2 cups chicken broth (warm)
• Salt and pepper to taste
• Splash of cream or milk (if you want to fancy it up)

Instructions: Let the Oven Do the Work

Step 1: Prep the Chicken

Preheat your oven to 400°F. Pat the chicken dry (like really dry — that’s how you get crispy skin). Rub with oil or butter, then sprinkle all the seasoning on. Be generous. You’re not a hotel buffet.

Step 2: Bake That Bird

Place chicken skin-side up in a baking dish or cast-iron skillet. Roast for 40–45 minutes, or until the skin is crispy and the internal temp hits 165°F. Don’t be afraid of a little char — it adds flavor.

Step 3: Rest and Collect the Drippings

Remove the chicken and let it rest. Pour the pan drippings into a small bowl and scrape up those glorious browned bits. That’s where the magic lives.

Step 4: Make the Gravy

In a small saucepan, melt the drippings (or butter). Whisk in the flour and stir for a minute to make a roux (look at you, being fancy). Slowly pour in the broth while whisking. Let it simmer until thick and dreamy — about 5 minutes. Add a splash of cream if you’re feeling indulgent. Season to taste.

Step 5: Pour It On

Plate that chicken and drizzle the gravy like it’s going out of style. Serve with mashed potatoes, rice, or whatever carb situation you’re into.

Common Mistakes (You’re Not Alone)

• Forgetting to dry the chicken skin: Wet skin = rubbery sadness. Pat it dry like you’re prepping it for a red carpet.
• Skipping the resting time: I get it, you’re hungry. But let it sit 5–10 minutes or the juices run out and the chicken sulks.
• Too much flour in gravy: Thick like paste? Add more broth. It’s a sauce, not drywall.

Variations & Pro Tips

• Boneless thighs or breasts: Totally fine, just reduce bake time to ~30 minutes.
• Fresh herbs: If you’ve got rosemary or thyme in your fridge pretending to be decorative, toss some in the pan.
• Veggie add-ins: Throw in carrots, onions, or potatoes to roast under the chicken. Instant side dish. You’re welcome.

FAQ

Q: Can I make this ahead of time?
Absolutely. Bake it, store it, and reheat it with a fresh drizzle of gravy. You’ll still win dinner.

Q: What if I don’t have drippings?
Use butter and a splash of Worcestershire or bouillon in the gravy to mimic that deep flavor.

Q: Can I use a whole chicken?
Sure, just adjust cooking time (closer to 1 hour 15 minutes) and make sure to check temp in the thickest part.

Q: Can I freeze leftovers?
Yes! Chicken and gravy both freeze well. Reheat slowly and stir the gravy to bring it back to life.

Final Thoughts: Chicken That’s Worthy of Sweatpants

This is the kind of meal that makes people loosen their belt, lick their fork, and say “I needed this.” It’s simple, homey, and way better than any dry baked chicken you’ve suffered through in the past. The gravy alone is enough to put it in the rotation.

And if you find yourself pouring extra gravy over your mashed potatoes, your chicken, and maybe your soul — same.