Ingredients:
3 pounds chicken thighs, patted dry
1.5 teaspoons paprika
1.5 teaspoons garlic powder
1.5 teaspoons onion powder
1.5 teaspoons Italian seasoning
salt and pepper (Lemon pepper if desired!)
1.5 tablespoons EVOO
fresh thyme or rosemary
1-2 shallots, sliced
2 medium or 1 large carrot, peeled, and cut into "sticks"
2 cups bone broth
3 tablespoons cornstarch
Directions:
1. Place thighs into a 9 x 13 pan, and season both sides with salt and (lemon) pepper. Combine spices (paprika to Italian seasoning), and season chicken, generously coating both sides.
2. Drizzle with EVOO, then toss/flip chicken to coat. Evenly distribute carrots, sliced shallots, and fresh herbs on top. Cover tightly with foil.
3. Bake at 350 degrees for 90 minutes.
4. Remove foil, discard herb stems, and carefully transfer bone broth mixture from the 9 x 13 pan to a separate bowl or container. DO NOT DISCARD! (Chicken thighs stay in pan.)
5. Increase oven temperature to 450 degrees.
6. In a small bowl, mix equal parts cornstarch with water (3 tablespoons with 3 tablespoons) and whisk into bone broth mixture.
7. Pour bone broth mixture back into 9 x 13 pan, then place back into the oven, uncovered, at 450 for 30 more minutes.
8. Serve carrots, chicken, and bone broth "gravy" over white rice.
*Instagram: @allyssainthekitchen