Baked Rosemary Chicken (Edit recipe)

This quick and easy baked rosemary chicken is perfect for a weeknight meal or to make ahead for the week. The sides for a dish like this are endless!

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	437
Fat:	33 g
Carbohydrates:	1 g
Protein:	30 g
Cholesterol:	143 g
Sodium:	181 mg
Fiber:	0 g
Sugars:	0 g
Calculated for total recipe.

by Bonafide Provisions

View original recipe

Serves: 4-6

Ingredients

2 Tbsp Avocado Oil, (or coconut oil)
1.5 lb skin on Chicken Thigh, and legs, bone-in
Black Pepper, Celtic sea salt & to taste
1 Tbsp dried Rosemary
1 tsp Garlic Powder
1 tsp Thyme
1 Yellow Onion, small, diced
3 cloves Garlic, minced
.75 cup Chicken Bone Broth

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 degrees Fahrenheit. Place large cast iron skillet over medium high heat and add oil.
Mix all spices together, then season chicken with spices on both sides. Once oil is heated add chicken thighs skin side down, sear for 2-3 minutes, flip, and sear for another 2-3 minutes, then set aside.
Add onion to the skillet and cook for about 2 min, add garlic and cook for 1 minute. Add chicken back into the skillet then pour in bone broth and cover cast iron with foil.
Place into preheated oven for about 20 minutes or until chicken is cooked through to internal temp of 165 degrees Fahrenheit.
Once chicken is cooked, remove from the oven, uncover and let cool. Serve over cauliflower mash, bone broth rice, mashed potatoes, or bone broth potatoes au gratin.