Serving size: 2 adults + 2 kids
Ingredients
6-8 chicken thighs, boneless & skinless
1 tbsp of garlic powder
1 tbsp of onion powder
1 tsp of paprika
1 tbsp of Italian seasoning or oregan
3 bunches of thyme
2 tbsp of olive oil
1 tsp of salt + pepper to taste
1 medium onion, thinly sliced
5-6 carrots
2 cups of chicken broth
4 tbsp of cornstarch
parsey, chopped for garnish
cooked white rice
Directions
1. Preheat the oven to 375°F and prepare your vegetables.
2. Add your chicken thighs to a large baking dish and season with salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning. Drizzle olive oil and toss everything together so the chicken is evenly coated in the seasonings. Arrange the chicken thighs in a single layer.
3. Add the onions and carrots on top of the chicken and pour the chicken broth into the baking dish. Cover with foil.
4. Bake at 375°F for 1 hour. When done, carefully remove the baking dish from the oven and transfer the chicken thighs to a plate.
5. Take enough broth from the baking dish (I took 6 tbsp) and add to a small bowl. Add 4 tbsp of cornstarch and mix well until the cornstarch is fully combined.
6. Add the cornstarch slurry to the baking dish and give it a good mix with the chicken broth in the baking dish. Add your chicken thighs back in. I sprinkled a light layer of paprika and oregano on top of the chicken thighs.
7. Increase the oven temperature to 450°F and place the baking dish back in the oven – uncovered for 20 minutes or until the gravy bubbles and thickens.
8. Serve over a bed of rice with chopped parsley on top and enjoy!
