Sunday Dinner Roasted Chicken Thighs
Sunday Dinner Roasted Chicken Thighs
Ingredients
For the Roasted Chicken and Vegetables
- 6 boneless, skinless chicken thighs, Bell & Evans brand suggested
- 1 tablespoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 tablespoon garlic powder
- 1 tablespoon paprika, not smoked
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 shallots, sliced (or 1 small onion, sliced)
- 2 cups bone broth
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
For the Gravy
- 1/4 cup cornstarch
- 1/4 cup cold water
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
- as needed white rice, cooked, for serving (optional)
Instructions
- 1
Preheat your oven to 350°F. Place the boneless, skinless chicken thighs into a large baking dish, ensuring they fit in a single layer.
⏱️ 5 min•🌡️ 350
- 2
Generously season the chicken thighs with salt, black pepper, garlic powder, paprika, and Italian seasoning. Be liberal with the seasonings.
⏱️ 3 min
- 3
Drizzle olive oil over the seasoned chicken. Add a pinch of crushed red pepper.
⏱️ 1 min
- 4
Using tongs, toss the chicken to ensure it is evenly coated with the seasonings and olive oil.
⏱️ 2 min
- 5
Arrange the cut carrots in between the chicken thighs. Scatter the sliced shallots (or onion) over the chicken and carrots.
⏱️ 3 min
- 6
Pour the bone broth over the ingredients in the baking dish. Add the fresh thyme and rosemary sprigs for aromatics.
⏱️ 2 min
- 7
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven at 350°F for 90 minutes.
⏱️ 90 min•🌡️ 350
- 8
After 90 minutes, carefully remove the baking dish from the oven. Increase the oven temperature to 450°F. Carefully drain all the liquid from the baking dish into a heatproof measuring cup, straining it through a fine-mesh sieve to remove any solids. In a separate small glass or bowl, combine the cornstarch with the cold water and mix thoroughly until there are no lumps. Pour this cornstarch slurry into the strained liquid and mix well to combine.
⏱️ 10 min•🌡️ 450
- 9
Pour the thickened liquid mixture (gravy) back over the chicken and vegetables in the baking dish. Return the uncovered dish to the 450°F oven for 20 to 30 minutes, or until most of the liquid is absorbed and the top of the chicken begins to brown slightly. Keep a close eye on it during this final baking stage to prevent over-browning.
⏱️ 30 min•🌡️ 450
- 10
Once cooked to your desired doneness, remove the dish from the oven. Garnish with fresh chopped parsley. Serve the roasted chicken and vegetables over plain fluffy white rice, if desired.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Sunday Dinner Roasted Chicken Thighs
For the Roasted Chicken and Vegetables
- 6 boneless, skinless chicken thighs, Bell & Evans brand suggested
- 1 tablespoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 tablespoon garlic powder
- 1 tablespoon paprika, not smoked
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil
- 1/4 teaspoon crushed red pepper
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 shallots, sliced (or 1 small onion, sliced)
- 2 cups bone broth
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
For the Gravy
- 1/4 cup cornstarch
- 1/4 cup cold water
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
- as needed white rice, cooked, for serving (optional)
Instructions
- 1
Preheat your oven to 350°F. Place the boneless, skinless chicken thighs into a large baking dish, ensuring they fit in a single layer.
⏱️ 5 min•🌡️ 350 - 2
Generously season the chicken thighs with salt, black pepper, garlic powder, paprika, and Italian seasoning. Be liberal with the seasonings.
⏱️ 3 min - 3
Drizzle olive oil over the seasoned chicken. Add a pinch of crushed red pepper.
⏱️ 1 min - 4
Using tongs, toss the chicken to ensure it is evenly coated with the seasonings and olive oil.
⏱️ 2 min - 5
Arrange the cut carrots in between the chicken thighs. Scatter the sliced shallots (or onion) over the chicken and carrots.
⏱️ 3 min - 6
Pour the bone broth over the ingredients in the baking dish. Add the fresh thyme and rosemary sprigs for aromatics.
⏱️ 2 min - 7
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven at 350°F for 90 minutes.
⏱️ 90 min•🌡️ 350 - 8
After 90 minutes, carefully remove the baking dish from the oven. Increase the oven temperature to 450°F. Carefully drain all the liquid from the baking dish into a heatproof measuring cup, straining it through a fine-mesh sieve to remove any solids. In a separate small glass or bowl, combine the cornstarch with the cold water and mix thoroughly until there are no lumps. Pour this cornstarch slurry into the strained liquid and mix well to combine.
⏱️ 10 min•🌡️ 450 - 9
Pour the thickened liquid mixture (gravy) back over the chicken and vegetables in the baking dish. Return the uncovered dish to the 450°F oven for 20 to 30 minutes, or until most of the liquid is absorbed and the top of the chicken begins to brown slightly. Keep a close eye on it during this final baking stage to prevent over-browning.
⏱️ 30 min•🌡️ 450 - 10
Once cooked to your desired doneness, remove the dish from the oven. Garnish with fresh chopped parsley. Serve the roasted chicken and vegetables over plain fluffy white rice, if desired.
⏱️ 4 min