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Classic Baked Chicken with Rich Onion Gravy<\/strong><\/p>\n This old-fashioned baked chicken recipe is the definition of comfort food. Tender, juicy chicken is baked in a rich onion gravy that becomes thick, savory, and packed with flavor as it cooks. The onions slowly caramelize in the oven, creating a delicious sauce that practically melts into the chicken. It’s the kind of meal that fills your home with an irresistible aroma and brings everyone to the dinner table before it’s even ready.<\/p>\n Ingredients<\/strong><\/p>\n 8 bone-in, skin-on chicken thighs<\/p>\n 2 large yellow onions, finely diced<\/p>\n 4 cloves garlic, minced<\/p>\n 2 tablespoons olive oil<\/p>\n 2 tablespoons butter<\/p>\n 1\u00bd cups chicken broth<\/p>\n 2 tablespoons brown sugar<\/p>\n 1 tablespoon Worcestershire sauce<\/p>\n 1 teaspoon paprika<\/p>\n 1 teaspoon garlic powder<\/p>\n 1 teaspoon onion powder<\/p>\n \u00bd teaspoon dried thyme<\/p>\n \u00bd teaspoon dried parsley<\/p>\n Salt and black pepper to taste<\/p>\n Instructions<\/strong><\/p>\n Step 1: Prepare the Chicken<\/strong><\/p>\n Preheat your oven to 375\u00b0F (190\u00b0C). Pat the chicken thighs dry with paper towels. This helps the skin become golden and slightly crispy during baking.<\/p>\n Season both sides generously with salt, black pepper, paprika, garlic powder, onion powder, thyme, and parsley. Make sure every piece is evenly coated for maximum flavor.<\/p>\n Step 2: Brown the Chicken<\/strong><\/p>\n Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook for 4 to 5 minutes until nicely browned. Flip and cook for another 3 minutes.<\/p>\n The chicken does not need to be fully cooked at this stage. Browning simply adds extra flavor and helps create a richer gravy.<\/p>\n Transfer the chicken to a large baking dish.<\/p>\n Step 3: Make the Onion Gravy<\/strong><\/p>\n Reduce the heat to medium and add the butter to the same skillet. Add the diced onions and cook for about 10 to 12 minutes, stirring occasionally, until they become soft, golden, and slightly caramelized.<\/p>\n Add the minced garlic and cook for 1 minute until fragrant.<\/p>\n Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the skillet. These bits contain a tremendous amount of flavor.<\/p>\n Add the brown sugar and Worcestershire sauce. Simmer for 3 to 4 minutes until everything is combined.<\/p>\n Step 4: Assemble and Bake<\/strong><\/p>\n Pour the onion gravy evenly over the chicken thighs in the baking dish.<\/p>\n Cover the dish tightly with aluminum foil and bake for 35 minutes.<\/p>\n Remove the foil and continue baking for an additional 25 to 30 minutes, or until the chicken reaches an internal temperature of 165\u00b0F (74\u00b0C) and the top becomes beautifully golden brown.<\/p>\n <\/p>\n [adinserter block=”4″]<\/p>\n <\/p>\n Step 5: Serve<\/strong><\/p>\n Let the chicken rest for about 5 minutes before serving.<\/p>\n Spoon plenty of the rich onion gravy over each piece of chicken. Serve with creamy mashed potatoes, buttered noodles, fluffy rice, or crusty bread to soak up every last drop of the delicious sauce.<\/p>\n Tips for the Best Results<\/strong><\/p>\n For extra flavor, marinate the chicken in the seasonings for a few hours before cooking.<\/p>\n Sweet onions work especially well because they caramelize beautifully.<\/p>\n Add sliced mushrooms to the gravy for an even richer dish.<\/p>\n Leftovers can be stored in the refrigerator for up to 3 days and often taste even better the next day.<\/p>\n This classic baked chicken with onion gravy is simple, hearty, and packed with homemade flavor. It’s the kind of recipe that never goes out of style and is guaranteed to become a family favorite after just one bite.<\/p>\n <\/p>\n [adinserter block=”5″]<\/p>\n","protected":false},"excerpt":{"rendered":" [adinserter block=”3″] Classic Baked Chicken with Rich Onion Gravy This old-fashioned baked chicken recipe is the definition of…<\/p>\n","protected":false},"author":1,"featured_media":2265,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-641","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/641","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=641"}],"version-history":[{"count":1,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/641\/revisions"}],"predecessor-version":[{"id":2028,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/posts\/641\/revisions\/2028"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=\/wp\/v2\/media\/2265"}],"wp:attachment":[{"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=641"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=641"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.bollyent.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=641"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}