The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Some meals just feel like home. This is that meal for me.
Baked chicken with real homemade gravy, green beans cooked down with potatoes and butter, and a pile of creamy mashed potatoes on the side. By the last 30 minutes in the oven the whole kitchen smells incredible.
If you want a dinner that feels like a hug, start here. Nothing fancy. Just good food, done slow.
Why This Baked Chicken with Homemade Gravy Works
Covered first, uncovered after. An hour under the lid keeps the chicken from drying out and cooks it through. Then the lid comes off for 30 to 45 minutes and the skin goes golden. Skip the covered part and you’re chasing dry meat. Skip the uncovered part and you’ve got pale chicken.
The flour has to toast. Stir it into the onions and let it go until it’s golden brown, not blond. That color is where the gravy’s flavor comes from. Pull it early and it tastes like wet flour.
Don’t season the gravy. I know. But the chicken is packed with seasoning, and the gravy soaks it up when you pour it over. Season both and it gets loud fast.
One seasoning blend, four dishes. Chicken, green beans, potatoes, mash. Same spices, so the plate tastes like one meal instead of four separate ones.
Ingredients
For the chicken
- Bone-in chicken pieces
- Slap Ya Mama seasoning
- Onion powder
- Garlic powder
- Paprika
- Black pepper
- Oregano
- Olive oil
For the gravy
- Oil
- Onions, chopped
- About 1 cup all-purpose flour
- Water
For the loaded green beans
- Canned or fresh green beans
- Diced potatoes
- Slap Ya Mama seasoning
- Onion powder
- Garlic powder
- Butter
For the mashed potatoes
- Fresh potatoes
- Sour cream
- Butter
- Same seasoning blend as the chicken
Instructions
- Season the chicken. Heat the oven to 375°F. Rub the chicken with olive oil, then coat it well with Slap Ya Mama, onion powder, garlic powder, paprika, pepper and oregano. Don’t be shy.
- Bake covered. Cover the pan and bake for about 1 hour.
- Bake uncovered. Check it, then take the cover off and go another 30 to 45 minutes, until it’s golden and cooked through.
- Start the gravy while the chicken bakes. Sauté the onions in a little oil until soft.
- Toast the flour. Stir in about 1 cup of flour and let it cook until golden brown.
- Add the water slowly. Whisk it in bit by bit until the lumps are gone and the gravy is as thick as you like. Leave it unseasoned.
- Make the green beans. Put the green beans, diced potatoes, butter and the same seasonings in a pot and cook until the potatoes are fork-tender. If you’re using canned beans, keep the juice in.
- Make the mash. Boil the potatoes until fork-tender, drain, then mash with sour cream, butter and the chicken seasoning blend.
- Plate it. Chicken, mash, green beans, gravy over everything.
Prep: 20 minutes | Cook: about 1 hour 45 minutes | Total: about 2 hours 5 minutes | Serves: 6
Tips
- No fresh green beans? Canned works fine. Use the juice too.
- Make the gravy a day ahead. It reheats beautifully.
- Lumps? Slower water. Keep whisking. Don’t dump it in.
- Leftovers keep in the fridge for 3 to 4 days.
Variations
- Extra loaded beans: Stir crumbled bacon into the green beans.
- Skip boneless breasts. An hour covered plus 30 to 45 uncovered is too long for lean meat. Bone-in holds up.
Make-Ahead Notes
The gravy is the one thing to do ahead. Make it a day early and reheat it. Mash and green beans are better fresh, so don’t bother. The chicken needs to come out of the oven right before you eat.
FAQ
Can I use canned green beans?
Yes. Keep the juice.
Why isn’t the gravy seasoned?
Because the chicken carries all the seasoning, and the gravy picks it up when you pour it on. I’ve never missed the salt in it.
How do I know the chicken is done?
Golden outside, and cooked all the way through. Go by the color first, then check the thickest piece. Use a thermometer if you’ve got one.
Can I make the gravy ahead of time?
Yes, a day ahead. It reheats beautifully.
How long do leftovers last?
3 to 4 days in the fridge.
Closing Thoughts
Put a pot of this on the table on a Sunday and nobody will be asking what’s for dessert. Pour the gravy over the mash first. Then the chicken. Trust me.
Sunday Comfort: Baked Chicken, Homemade Gravy & Loaded Green Beans
This cozy Sunday dinner features seasoned baked chicken with homemade onion gravy, buttery green beans and potatoes, and creamy seasoned mashed potatoes. It is classic homemade comfort food perfect for a hearty family meal.
Ingredients
Equipment
Method
Bake the Chicken
- Preheat the oven to 375°F (190°C).
- Coat the chicken lightly with olive oil, then season generously with Slap Ya Mama seasoning, onion powder, garlic powder, paprika, black pepper, and oregano.
- Arrange the seasoned chicken in a baking dish and cover.
- Bake covered at 375°F for about 1 hour.
- Remove the cover and continue baking for another 30 to 45 minutes, or until the chicken is golden brown and fully cooked through.
Make the Homemade Gravy
- Heat a little oil in a saucepan over medium heat. Add the onions and sauté until softened.
- Stir in approximately 1 cup flour and cook, stirring frequently, until the flour mixture becomes golden brown.
- Slowly whisk in water a little at a time, whisking constantly to remove any lumps.
- Continue adding water and cooking until the gravy reaches your preferred consistency. Leave the gravy unseasoned so it can absorb the flavor from the seasoned chicken when served.
Make the Loaded Green Beans
- Combine the green beans and diced potatoes with butter, Slap Ya Mama seasoning, onion powder, and garlic powder.
- Cook until the potatoes are tender and the green beans are buttery and well seasoned. If using canned green beans, the liquid from the can may also be included.
Make the Mashed Potatoes
- Boil the potatoes until fork-tender, then drain well.
- Mash the potatoes with sour cream and butter.
- Season the mashed potatoes with Slap Ya Mama seasoning, onion powder, garlic powder, paprika, black pepper, and oregano to taste.
Serve
- Serve the baked chicken with the mashed potatoes and loaded green beans and potatoes. Spoon the homemade onion gravy generously over the chicken and mashed potatoes.
Notes
Fresh or canned green beans can be used. If using canned green beans, the canning liquid can be included.
The gravy can be prepared a day ahead and reheated before serving.
Store leftovers covered in the refrigerator for 3 to 4 days.
Most ingredient quantities were not specified in the original recipe, so those amounts have been left blank rather than estimated.
The cook-time field is set to 90 minutes based on the minimum baking time of 1 hour covered plus 30 minutes uncovered. The chicken may require up to 1 hour 45 minutes total.
