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 *see notes
- 1/8 teaspoon Kitchen Bouquet optional
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees
- Rub olive over the chicken thighs evenly.
- In a small bowl whisk together the paprika, granulated garlic, onion powder, salt, and pepper.
- Rub the spice mixture evenly over the chicken thighs.
- In a medium bowl whisk about 1/4 cup of stock with the flour until smooth then add in the rest of the stock, add in the kitchen bouquet if you’re using it, and whisk until smooth.
- Pour the gravy into a 9×13 baking dish and carefully place the chicken thighs into the gravy.
- Bake uncovered for 45-50 minutes or until internal temperature reaches 165 degrees using a digital meat thermometer.
- Remove chicken to a plate and whisk the gravy until smooth. If it’s too thick add 1 tablespoon of hot water until your desired consistency. Add salt and pepper to taste.
Notes
Chicken-I use skin-on chicken thighs, chicken legs also work great or a combination.
Stock- Both chicken and beef stock work great. Chicken stock will have a lighter-colored gravy.
Kitchen Bouquet-I like to use a pinch of this to make the gravy darker when I use chicken stock.
If the gravy is too thick whisk in a couple of tablespoons of hot water to thin it out.
If the gravy comes out too thin. Remove the chicken to a platter and place the dish back into the oven to cook for another 5 minutes to thicken.
Nutrition
Serving: 1gCalories: 355kcalCarbohydrates: 9gProtein: 33gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 15gCholesterol: 169mgSodium: 744mgFiber: 1gSugar: 1g