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#CRISPY #Herb #Baked #Chicken #with #Gravy

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CRISPY Herb Baked Chicken with Gravy

 This is a fantastic, easy way to make "roast chicken" for loads of people without the fuss of man handling a whole chicken! Quick to prepare, no advance marinating or brining, the idea here is high temp cooking which really seals in the juices, creating crispy skin and meat that's so juicy, it's ideal for reheating to serve (which is what we did for a 40 guest Christmas lunch last weekend). Bonus mess-free way of making gravy with outrageously delicious flavour.

 Ingredients
  • 1 tbsp vegetable oil (or canola or peanut oil, NOT butter or olive oil, Note 1)
  • CHOOSE ONE CHICKEN (NOTE 2):
  • 1.8 kg / 3.6 lb whole chicken, butterflied / spatchcocked
  • 1.8 kg / 3.6 lb large chicken thighs with bone in, skin on AND drumsticks (mix)

HERB RUB (NOTE 3):

  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried sage (or 1/2 tsp ground sage)
  • 3/4 tsp dried marjoram
  • 1 tsp salt (coarse / kosher salt, OR 1 3/4 tsp sea salt flakes)
  • 1/2 tsp black pepper
  • GRAVY
  • 3 tbsp flour
  • 1 1/2 cups (125ml) chicken stock/broth , low sodium
  • 3/4 tsp dark soy sauce or gravy browner liquid
  • Salt and pepper to taste

Instructions

 FRIDGE DRY SKIN (OPTIONAL, FOR EXTRA CRISPY SKIN):

  • Pat chicken skin dry with paper towels. Leave chicken in fridge overnight, uncovered, to dry skin out.

COOKING:




  • Preheat oven to 240°C/ 465°F (220°C fan).
  • Line tray with foil then baking / parchment paper, place rack on tray (Note 4)
  • Mix Rub in a bowl.
  • Pat chicken skin dry with paper towel.
  • Drizzle with oil and rub all over, then sprinkle with Rub. Use hands to rub herbs all over the chicken, getting right into all the cracks and crevices. Place on rack.
  • Thigh + drumsticks - Arrange thigh pieces skin side up, and for drumsticks the side with the most skin up.