Ingredients
Method
- Preheat oven to 350 degrees F.
- Spray a large oven safe skillet or Dutch oven with avocado oil spray and add in the sliced onions.avocado oil spray, 1 onion
- Top the onions with the chicken thighs and season (with your heart) both sides with all of the seasonings listed.6 boneless, skinless chicken thighs, salt, pepper, garlic powder, onion powder, paprika, oregano
- Add in the carrots and chicken stock and then cover with a lid.3 small whole carrots, cut into chunks, 2 cups chicken stock
- Bake for 75 minutes and then remove from the oven. Crank up the heat to 450.
- Pour the broth into a large bowl or measuring cup. Remove the lid and put the pan of chicken and veggies back into the oven,
- Whisk the corn starch with 1/4 cup of the broth and then pour that into the rest of the broth, stirring to combine.
- Pour the liquid back into the pan and cook for another 20-25 minutes with the lid off.
Nutrition
Notes
Nutrition facts are gathered by scanning food labels and using online calculators. They are accurate to the best of my knowledge. Nutrition facts may vary according to different name brands. I encourage you to calculate them on your own as well.