Bone Broth Smothered Chicken
Ingredients
3 lbs bone-in, skin-on chicken thighs and/or drumsticks
1 tsp salt
2 tsp paprika
2 tsp onion powder
2 tsp garlic powder
2 tsp dried oregano
1 tsp black pepper
2-3 tbsp olive oil
½ yellow onion, thinly sliced
6-8 sprigs fresh thyme
2 cups chicken bone broth
2 tbsp arrowroot or cornstarch
Instructions
Preheat the oven to 350°F.
Place the chicken in a roasting dish and season with salt, paprika, onion powder, garlic powder, oregano, and black pepper.
Drizzle with olive oil, then toss until the chicken is evenly coated.
Scatter the sliced onions and fresh thyme over the chicken.
Pour the chicken broth into the pan, avoiding pouring it directly over the chicken to keep the seasonings intact.
Cover the dish with aluminum foil and bake for 1 hour 30 minutes.
After the chicken is done roasting, remove it from the oven. Discard the thyme sprigs.
Carefully pour the broth into a separate bowl, reserving as much of the liquid as possible. Set the chicken aside.
Increase the oven temperature to 450°F (230°C).
In a small bowl, whisk together ¼ cup of the chicken drippings and the arrowroot (or cornstarch) until smooth. Add this slurry back to the bowl of remaining chicken drippings and whisk until combined.
Pour the thickened gravy over the chicken, tossing to coat evenly.
Return the chicken to the oven, uncovered, for another 20 minutes, basting with the gravy every 5 minutes (optional) until the chicken is golden brown and the gravy has thickened.
Serve the roasted chicken over a bed of white rice. Enjoy!