Smothered Baked Chicken With Gravy (Made With Red Potatoes)

Hey, PBJs! I’m back with a smothered baked chicken recipe y’all are going to love. What I love about this recipe is that it’s old-school and so easy to make.

It’s one of my favorite meals to make during the fall when it’s brisk outside. Juicy chicken, potatoes, and gravy are comfort food at its best, folks.

It’s the type of satisfying, old-school meal that’s hearty and comforting. And when I say it’s easy to make, that’s exactly what I mean.

Just season the chicken and potatoes, then bake covered for an hour. Pour in the gravy and bake until the chicken’s crispy and the gravy thickens.

So scroll down, print the recipe, and give it a shot. If you want step-by-step visual instructions, click the video below.

Watch Me Make It

Chicken Options for Smothered Baked Chicken

I like to use thighs because I love dark meat, the skin, and gristle. Sometimes I’ll switch things up and use both thighs and legs.

Dark meat has more flavor and doesn’t dry out as easily while baking. Make sure you use bone-in chicken for maximum flavor and moisture.

Now, a question I get asked often is whether white meat will work for this dish. The answer is yes! Just stick with the same amount of chicken the recipe calls for.

You’ll also have to shorten the cooking time if you’d like to use breasts. They aren’t as moist as dark meat, so they run the risk of drying out if baked too long.

I wouldn’t bake them for another hour after removing the foil. I’d let them go for another 15 minutes, just to crisp the skin.

The gravy will need more than 15 minutes to thicken, though. So I’d thicken the gravy in a skillet on the stovetop.

Make sure the chicken reaches an internal temperature of 165°F before serving.

Why Red Potatoes?

Red potatoes are perfect for baked dishes like this. Their creamy texture and buttery flavor pair well with baked chicken.

They’re also the best choice for potatoes because they’re waxy and low in starch. This allows them to hold their shape during long baking periods.

A good alternative is Yukon Gold potatoes because they also hold their shape well. Now, you might be wondering why I haven’t mentioned Russet potatoes.

Well, Russets are high in starch, so they’ll soften and break apart. That makes them less suitable for a dish like this.

What’s a Slurry?

A slurry is simply a mixture of liquid and a thickener. Mixing flour with water is an example of a basic slurry.

• Purpose: Slurries thicken liquids such as broth and fruit juice. They’re used to make gravies, sauces, and glazes without having to prepare a roux.
• How does it work? You mix flour or cornstarch with cold liquid until smooth. Then stir it into your hot broth or juice and let it cook until it thickens.
• Pro tip: Slurries are meant to thicken things quickly. If you let it cook for too long, it can have the reverse effect and thin out. This is why we add the slurry during the last hour of baking. If you let it cook for two hours, it’ll thicken, then thin out during the last hour.

How to prep and clean the chicken

You want to keep the skin over the thigh but remove any excess dangling skin. Remove the clear slime underneath the skin and on the flesh side.

You’ll find a thick, yellow chunk of fat along the edge of the thigh. The best way to remove it is by scraping it off with a small, sharp knife.

For legs, remove any excess skin hanging over the thick, meaty end. Remove the slime under the skin and the yellow cap at the end of the leg.

Some people are against cleaning meat because of its potential to spread germs. They feel it’s unnecessary because heat kills off bacteria.

Keep in mind that cleaning meat hasn’t been proven to remove bacteria. It is however good for removing, bone fragments, loose peices of fat, surface residue, and loose hairs.

So you can skip this step if you’re against cleaning meat. If you’re like me and were raised to do so, let me show you how it’s done.

I like to soak my meats in a cleaning solution. You can create a cleaning solution by combining water with salt or an acidic product.

Common products are white vinegar, lemon juice, or baking soda. Combine 2 tablespoons of either product per quart of water.

Let the chicken soak for 20 minutes, then scrub and rinse well. Pat the chicken dry, and that will conclude the cleaning process.

The cleaning process is completely optional, but removing the excess skin and fat is a must.

For more information on the pros and cons of cleaning meat, click the link below.

• Pro’s & Con’s of Meat Cleaning

Tips For Best Results

• Cook skin-side up: Make sure the chicken is facing up to get that crispy, golden-brown finish! Placing it skin-side down can cause it to stick to the baking dish.
• Rinse your potatoes: Make sure to rinse your potatoes thoroughly before chopping and adding them to the dish.
• Avoid burning the onions and peppers: After removing the foil, push the onions and peppers to the side on the chicken. You dont want them sitting on top of the chicken because they may burn.
• Stir periodically: Stir the gravy every 20 minutes during the last hour of cooking. This helps distribute the flour evenly so the gravy thickens throughout.

Serving Suggestions

• Stovetop Cheddar Macaroni & Cheese, World’s BEST Moist Southern Cornbread, Easy Frozen Spinach Recipe, Soul-Food Style Frozen Collard Greens, Delicious Frozen Broccoli,

Storage and Reheating

• How to Store Smothered Baked Chicken: Keep the chicken in the baking dish or transfer it to a Tupperware container. Cover it tightly with a lid, plastic wrap, or aluminum foil. Place it in the refrigerator on the bottom rack.

• Can You Freeze Smothered Baked Chicken? Absolutely! Place the chicken in a Ziploc freezer bag or heavy-duty freezer container. Make sure it’s tightly sealed or covered to prevent freezer burn.

• How to Reheat Smothered Baked Chicken in the Oven: Warm the chicken uncovered in the oven at 350°F for 25–30 minutes. Let it go until the gravy bubbles and the chicken is warmed throughout.

• How to Reheat Smothered Baked Chicken in a Skillet: Add the chicken to a skillet and place it over medium-low heat. Add a splash of water if needed and cook until warmed throughout. Sometimes you’ll need a little water to loosen the gravy.

• How to Reheat Smothered Baked Chicken in the Microwave: Place the chicken in a microwave-safe dish and heat on high for 2 minutes. Let it go for another 30 seconds if needed.

Guys, I hope you enjoy this simple, old-school, down-home recipe. If you do, please give me 5 stars and leave a review in the comments below.

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Later, enjoy!

Pbj~

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