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Begin by marinating the chicken. Preheat your oven to 200°C (400°F or 180°C/350°F fan-forced). Arrange the chicken in a large baking tray with the skin side facing up, ensuring that the pieces do not touch or overlap.
Drizzle the spices, herbs, and olive oil over the chicken. Use your hands to thoroughly coat the chicken in the marinade, allowing some of it to remain in the tray.
Next, prepare the gravy. In a large jug, combine the gravy ingredients and whisk them together until well mixed. It's fine if a few lumps remain. Pour the gravy around the chicken in the baking pan, avoiding pouring it directly on top to keep the marinade intact.
Bake the chicken uncovered for about 55 minutes, or until it is golden brown and fully cooked.
Once done, take the chicken out of the baking dish. Whisk the gravy in the pan to combine and emulsify it. If desired, you can strain it through a sieve.
Finally, serve the chicken and gravy directly from the tray, accompanied by steamed greens, mashed potatoes, and a sprinkle of fresh thyme.