Herb-Roasted Chicken With Pan Gravy

Roast chicken is a comforting favorite in our home. It’s easy to make, full of flavor, and the gravy tastes delicious over rice or creamy mashed potatoes. This cherished family favorite still graces our table, warming our hearts with its savory aromas and comforting flavors. Each bite feels like a hug from the past, offering the same sense of home and contentment today as it always has.

INGREDIENTS:

4-6 bone-in, skin-on chicken thighs
2 Tbsp. Butter
1 Tbsp. Olive oil
1 1/2 Tsp. Salt (or to taste)
1/2 Tsp. Pepper
1 Tsp. Dried Thyme
1 Tsp. Crushed Rosemary
1/2 Tsp. Rubbed Sage
1/2 Tsp. Garlic powder
1/2 Tsp. Onion powder
1 Onion, sliced 1/2 inch thick
4 Cloves Garlic – crushed
1 1/2 C. Chicken broth
1 Tbsp. Flour
1 Tbsp. Butter

DIRECTIONS:

1. Preheat the oven to 400*.
2. Place the chicken on a plate and pat it dry on both sides. In a small bowl, combine the salt, pepper, thyme, rosemary, sage, garlic powder, and onion powder. Generously rub the seasoning mixture over both sides of the chicken. Set aside.
3. In an oven-safe skillet, over medium heat, add the oil and allow it to get hot. Sear the chicken about 5 minutes per side.
4. Flip the chicken skin-side up and add the butter, onions, and garlic around the chicken.
5. Transfer the chicken to the oven and roast for 25-35 minutes or until the chicken is cooked through. It should read 160-165 on a meat thermometer. Remove from the oven and remove the chicken to a plate.
6. Place the skillet back over medium-low heat and sprinkle in the flour. Stir and cook the flour for 1 minute to cook out the flour flavor.
7. Carefully whisk in the chicken broth, stirring continuously until the gravy thickens. This should take about 5 minutes or so.
8. Add the 1 tbsp of butter and stir it in. Taste and adjust the seasoning. You can place the chicken back in or serve the gravy on the side.

NOTES:

• You can swap 1/2 cup of the chicken broth with white wine for a more elevated flavor.
• If you can not find crushed rosemary just use regular rosemary and just crush it in your hands slightly.
• If you only have ground sage, do not use the recommended amount for rubbed sage. It will be way too much. Cut the amount in half to 1/4 Tsp. I like using rubbed sage because it doesn’t overpower a dish quickly, and it adds a wonderful flavor.