Bone Broth Smothered Chicken

Ingredients

• 3 lbs bone-in, skin-on chicken thighs and/or drumsticks
• 1 1/2 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
• 1/2 yellow onion, thinly sliced
• 6-8 sprigs fresh thyme
• 2 cups chicken bone broth
• 2 tbsp arrowroot or cornstarch
• Cooked white rice, for serving

Directions

• Preheat the oven to 350°F. Add the chicken to a roasting dish and season with the salt, paprika, onion powder, garlic powder, oregano, and black pepper. Drizzle with olive oil, then toss well until evenly coated.
• Scatter the onions and thyme around the chicken, then pour the bone broth into the pan. Avoid pouring it directly over the chicken so the seasonings stay on.
• Cover and bake for 1 hour 30 minutes.
• Remove the chicken from the oven and increase the temperature to 450°F. Discard the thyme sprigs, then lift the chicken out of the pan and set aside on a clean plate.
• Add 1/4 cup of the broth from the pan to a small bowl or measuring cup along with the arrowroot and whisk until smooth to make a slurry. Whisk the slurry into the rest of the broth in the pan, then return the chicken and toss to coat evenly in the sauce.
• Return the chicken to the oven uncovered for 20 minutes longer, basting every 5 minutes if you like, until golden brown and the gravy has thickened.
• Serve over cooked white rice.

Low-and-slow baked bone-in chicken that falls apart tender, then tossed in a silky bone-broth gravy and served over rice. Gluten-free and dairy-free (arrowroot thickens the gravy). A cozy fall favorite from Caitlin Jesson. Via Instagram @caitlinjesson. https://instagram.com/reel/DeueGzZMZjE