Ingredients
- 2 1/2 pounds bone-in, skin-on chicken thighs about 4 pieces
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 3/4 teaspoon dried thyme
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 3/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1 small onion optional, thinly sliced
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- Fresh chopped parsley optional, for garnish
Instructions
- Preheat your oven to 400°F. Pat the chicken dry with paper towels.
- Place the chicken thighs in a baking dish. Drizzle with olive oil and then sprinkle paprika, dried thyme, garlic powder, onion powder, salt, and pepper evenly over each piece. If you like, arrange the thinly sliced onion over the chicken for extra flavor.
- Bake the chicken uncovered for 20-30 minutes, or until the skin is crispy and the meat is almost cooked through.
- Remove the chicken from the dish. Sprinkle the flour over the pan drippings, then, using a whisk over medium heat on the stove, slowly add the chicken broth until the mixture is smooth and begins to thicken into a gravy. Season with salt and pepper to taste.
- Return the chicken to the dish and bake for an additional 10 minutes, or until cooked through. Serve with the gravy and garnish with fresh parsley, if desired, before serving.
