Dump & Bake Smothered Chicken

Étapes6

1. 1

   Étape 1. Arrange chicken and carrots

   Preheat oven to 350°F. Add chicken thighs and carrots to a baking dish.

   haut de cuisse de pouletcarotte
2. 2

   Étape 2. Season the chicken

   Drizzle with olive oil and season generously with salt, pepper, garlic powder, onion powder, paprika, and Cajun seasoning if using.

   Season heavily, since the seasonings are where the flavor comes from.

   huile d'oliveselpoivre noirail en poudreoignon en poudrehaut de cuisse de pouletcarotte
3. 3

   Étape 3. Add broth and bake covered

   50 min

   Add rosemary, butter, and chicken broth. Cover tightly with foil and bake at 350°F for approximately 50 minutes.

   romarinbeurrebouillon de poulet
4. 4

   Étape 4. Pour off the broth

   Remove from oven and carefully pour just the broth into a separate bowl or measuring cup.

   bouillon de poulet
5. 5

   Étape 5. Thicken the gravy

   Mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry. Stir the slurry into the hot broth until well combined, then pour everything back over the chicken and veggies.

   For a thicker gravy, use 3 tbsp cornstarch and 3 tbsp water instead.

   fécule de maïseaubouillon de poulet
6. 6

   Étape 6. Bake until thickened

   20 min

   Return to the oven uncovered at 400°F for approximately 20 minutes, or until the gravy has thickened and the chicken is tender and fully cooked (165°F internally).

   haut de cuisse de poulet