Oven-Baked Aussie Chicken with Tomato and Herb Gravy

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Tender chicken thighs baked in a savory tomato and herb gravy, offering a comforting taste of classic Australian home cooking. This Australian-inspired chicken recipe, ready in about 60 minutes, pairs bone-in chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 4 cloves, minced garlic cloves
• 14 oz canned diced tomatoes
• 1 cup chicken broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp cornstarch
• 2 tbsp cold water
• 2 tbsp chopped, for garnish fresh parsley

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Instructions

1. Step 1: Preheat your oven to 375°F. Rub 6 bone-in chicken thighs with 3 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper. Heat a large oven-safe skillet over medium-high heat and sear the chicken thighs skin side down for 5 minutes until golden and crispy.
2. Step 2: Flip the chicken thighs and add 1 finely chopped medium yellow onion and 4 minced garlic cloves around the chicken. Sauté for 3 minutes until the onion is translucent and fragrant.
3. Step 3: Stir in 14 oz canned diced tomatoes, 1 cup chicken broth, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, and 1 tsp dried rosemary. Bring to a simmer, then transfer the skillet to the preheated oven.
4. Step 4: Bake uncovered for 35 minutes until the chicken is cooked through and tender. Remove the chicken and keep warm.
5. Step 5: In a small bowl, whisk 1 tbsp cornstarch with 2 tbsp cold water until smooth. Pour this slurry into the skillet sauce and stir over medium heat on the stove for 3 minutes until the gravy thickens and coats the back of a spoon.
6. Step 6: Return chicken to the skillet, spoon the thickened gravy over, and garnish with 2 tbsp chopped fresh parsley before serving.