Mississippi Chicken Roast
Mississippi Chicken Roast
Ingredients
For the Chicken
- 4 bone-in chicken breasts
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon complete seasoning
- 2 tablespoons vegetable oil, for searing
For the Gravy
- 4 tablespoons unsalted butter
- 1/2 cup yellow onion, finely chopped
- 1 tablespoon garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken stock
- 1 packet Au Jus gravy mix, 1 ounce
- 1 packet Ranch seasoning mix, 1 ounce
- 1/2 cup peperoncini peppers, drained
Instructions
- 1
Preheat your oven to 350°F (175°C). In a small bowl, combine salt, black pepper, onion powder, garlic powder, poultry seasoning, smoked paprika, and complete seasoning. Generously season the bone-in chicken breasts on all sides with this mixture, then drizzle with Worcestershire sauce.
⏱️ 5 min•🌡️ 350
- 2
Heat vegetable oil in a large oven-safe pan or Dutch oven over medium-high heat. Once the oil is hot, carefully place the seasoned chicken breasts into the pan, skin-side down, and sear for 5-7 minutes until deeply golden brown and crispy.
⏱️ 7 min
- 3
Flip the chicken breasts and sear on the other side for 3-5 minutes until browned. Remove the seared chicken breasts from the pan and transfer them to a clear baking dish or set aside if using the same pan for baking.
⏱️ 5 min
- 4
Reduce the heat to medium. Add the unsalted butter to the same pan, which contains the rendered chicken fat and browned bits. Allow the butter to melt and bubble.
⏱️ 2 min
- 5
Add the chopped yellow onion to the pan and sauté for 5-7 minutes, stirring occasionally and scraping up any browned bits (fond) from the bottom of the pan, until the onions are softened and translucent.
⏱️ 7 min
- 6
Add the minced garlic to the pan and sauté for 1 minute until fragrant.
⏱️ 1 min
- 7
Sprinkle the all-purpose flour into the pan with the sautéed onions and garlic, stirring constantly to combine and form a roux. Cook the roux for 1-2 minutes, stirring continuously.
⏱️ 2 min
- 8
Gradually pour the chicken stock into the pan, whisking continuously to incorporate the roux and prevent lumps, creating a smooth gravy base.
⏱️ 3 min
- 9
Add the entire packet of Au Jus gravy mix and the entire packet of Ranch seasoning mix to the pan. Whisk the gravy mixture continuously over medium heat until it thickens to a desired consistency, about 3-5 minutes.
⏱️ 5 min
- 10
Pour the hot, thickened gravy evenly over the seared chicken breasts in the baking dish. Scatter the drained peperoncini peppers over the chicken and gravy.
⏱️ 2 min
- 11
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 60-75 minutes, or until the chicken is cooked through and very tender (internal temperature reaches 165°F / 74°C).
⏱️ 75 min•🌡️ 350
- 12
Once cooked, carefully remove the chicken from the oven. Using tongs or two forks, shred the chicken directly in the baking dish, mixing it thoroughly with the gravy and peperoncini peppers.
⏱️ 5 min
- 13
Serve the Mississippi Chicken Roast hot, traditionally over mashed potatoes with green beans and dinner rolls.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mississippi Chicken Roast
For the Chicken
- 4 bone-in chicken breasts
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon poultry seasoning
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon complete seasoning
- 2 tablespoons vegetable oil, for searing
For the Gravy
- 4 tablespoons unsalted butter
- 1/2 cup yellow onion, finely chopped
- 1 tablespoon garlic, minced
- 1/4 cup all-purpose flour
- 3 cups chicken stock
- 1 packet Au Jus gravy mix, 1 ounce
- 1 packet Ranch seasoning mix, 1 ounce
- 1/2 cup peperoncini peppers, drained
Instructions
- 1
Preheat your oven to 350°F (175°C). In a small bowl, combine salt, black pepper, onion powder, garlic powder, poultry seasoning, smoked paprika, and complete seasoning. Generously season the bone-in chicken breasts on all sides with this mixture, then drizzle with Worcestershire sauce.
⏱️ 5 min•🌡️ 350 - 2
Heat vegetable oil in a large oven-safe pan or Dutch oven over medium-high heat. Once the oil is hot, carefully place the seasoned chicken breasts into the pan, skin-side down, and sear for 5-7 minutes until deeply golden brown and crispy.
⏱️ 7 min - 3
Flip the chicken breasts and sear on the other side for 3-5 minutes until browned. Remove the seared chicken breasts from the pan and transfer them to a clear baking dish or set aside if using the same pan for baking.
⏱️ 5 min - 4
Reduce the heat to medium. Add the unsalted butter to the same pan, which contains the rendered chicken fat and browned bits. Allow the butter to melt and bubble.
⏱️ 2 min - 5
Add the chopped yellow onion to the pan and sauté for 5-7 minutes, stirring occasionally and scraping up any browned bits (fond) from the bottom of the pan, until the onions are softened and translucent.
⏱️ 7 min - 6
Add the minced garlic to the pan and sauté for 1 minute until fragrant.
⏱️ 1 min - 7
Sprinkle the all-purpose flour into the pan with the sautéed onions and garlic, stirring constantly to combine and form a roux. Cook the roux for 1-2 minutes, stirring continuously.
⏱️ 2 min - 8
Gradually pour the chicken stock into the pan, whisking continuously to incorporate the roux and prevent lumps, creating a smooth gravy base.
⏱️ 3 min - 9
Add the entire packet of Au Jus gravy mix and the entire packet of Ranch seasoning mix to the pan. Whisk the gravy mixture continuously over medium heat until it thickens to a desired consistency, about 3-5 minutes.
⏱️ 5 min - 10
Pour the hot, thickened gravy evenly over the seared chicken breasts in the baking dish. Scatter the drained peperoncini peppers over the chicken and gravy.
⏱️ 2 min - 11
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 60-75 minutes, or until the chicken is cooked through and very tender (internal temperature reaches 165°F / 74°C).
⏱️ 75 min•🌡️ 350 - 12
Once cooked, carefully remove the chicken from the oven. Using tongs or two forks, shred the chicken directly in the baking dish, mixing it thoroughly with the gravy and peperoncini peppers.
⏱️ 5 min - 13
Serve the Mississippi Chicken Roast hot, traditionally over mashed potatoes with green beans and dinner rolls.
⏱️ 1 min