Cozy Sunday Chicken Thigh Roast

Preheat the oven to 350°F (350°F).

Pat the chicken thighs dry with paper towels so the seasonings stick.

Season the thighs generously with salt, pepper, garlic powder, paprika, and Italian seasoning.

Place the seasoned thighs in a brown ceramic roasting dish.

Add peeled carrots around the chicken.

Spoon thinly sliced shallot and a pinch of crushed red pepper over the chicken.

Pour bone broth over the ingredients.

Tuck fresh thyme and rosemary around the chicken for aromatics.

Cover the pan and roast at 350°F for 90 minutes.

After 90 minutes, remove the cover and increase the oven temperature to 450°F (450°F).

Return the chicken to the oven and roast for an additional 30 minutes until the skin is crisp and the internal temperature reaches 165°F (165°F).

While the chicken finishes roasting, prepare the thickened gravy:

In a small bowl, whisk cornstarch with cold water until smooth.

Once the chicken is done, pour the broth from the pan into a saucepan and bring to a simmer.

Gradually whisk in the cornstarch mixture, stirring constantly until the gravy thickens.

Return the chicken thighs to the pan and coat them with the thickened gravy.

Simmer for a few minutes to allow the flavors to meld.

Meanwhile, toss broccoli florets with a little oil, salt, and pepper, and roast in the oven for the last 10 minutes of the chicken’s cooking time.

Arrange Pillsbury biscuits on a baking sheet lined with aluminum foil and bake according to package instructions, timing them to finish as the chicken rests.

Serve the roasted chicken thighs over a bed of plain fluffy white rice, topped with the thickened gravy and roasted broccoli.

Sprinkle chopped parsley over the dish for a fresh finish.

Let the dish rest for a few minutes before serving to allow the flavors to settle.