Baked Chicken Thighs with Carrots and Gravy

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, mix together salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning.
3. Season the chicken thighs with the spice mixture, making sure to coat them evenly.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat.
5. Sear the chicken thighs until browned on both sides, about 5-7 minutes per side.
6. Remove the chicken from the skillet and set it aside.
7. Add the chopped onions, shallots, and carrots to the skillet, cooking until they are tender and lightly browned, about 10 minutes.
8. Add the fresh thyme and rosemary to the skillet, stirring to combine.
9. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
10. Return the chicken thighs to the skillet, making sure they are mostly submerged in the liquid.
11. Cover the skillet with a lid and transfer it to the preheated oven.
12. Bake for 1.5 hours, or until the chicken is cooked through and the vegetables are tender.
13. While the chicken is baking, mix the cornstarch and cold water in a small bowl until smooth.
14. After the chicken has baked for 1.5 hours, remove the skillet from the oven and stir in the cornstarch mixture.
15. Return the skillet to the oven and bake for an additional 20-25 minutes, or until the gravy has thickened.
16. Remove the skillet from the oven and let it cool for a few minutes.
17. Serve the chicken thighs with the carrots and gravy, garnished with fresh parsley if desired.