A simple and cozy slow roasted classic served over rice.

A pan of chicken roasting in the oven has a way of settling the evening and creating a slower, cozier rhythm – especially when it’s bathed in bone broth, herbs, and a splash of white wine. This is one of our favorite dinners recently: Slow Roasted Chicken thighs Over Rice. This tender, juicy, one-pan meal is simple to put together, is nourishing (I add bone broth) and so satisfying on a cold winter day. Nothing fancy here, just good ingredients, a little bit of prep time, and a pan filled of gravy that begs for rice.

I make this on nights when I want something nourishing and familiar, the kind of meal that fills the house with warmth and makes everyone hover near the oven asking when’s dinner going to be ready?

Bone broth does most of the work here, creating a rich base that turns into a savory onion gravy while the chicken roasts until golden and tender. If you’d prefer to use chicken broth – that’s ok.

While you’ll love this recipe

• This dish is deeply cozy and comforting
• Uses simple pantry ingredients
• Bone broth adds richness and nutrients
• Makes its own gravy as it cooks
• Perfect for slow evenings, Sunday dinners, or leftovers the next day

What you’ll need to have on hand

I like to use a round Dutch oven for this dish.

• 3 pounds of chicken pieces, skin on (thighs and drumsticks if you’d like)
• olive oil
• poultry seasoning
• paprika
• salt and pepper
• 1 onion
• 1 head of garlic
• 14 ounces bone broth
• 1/2 cup white wine
• 5 sprigs thyme (fresh, frozen or dried – 1 tbsp)

For serving: steamed rice.

If you’re needing more hearty winter recipes, try the recipes below!

Oven Roasted Chicken

Hearty Beef Stew

oval casserole dutch oven

Chicken Thighs Roasted in Bone Broth

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Ingredients

• 3 pounds chicken thighs and/or drumsticks
• salt (1 or more tablespoons)
• pepper
• 1 tbsp poultry seasoning
• 1 1/2 tbsp (or more) Paprika
• 14-16 ounces chicken or beef bone broth
• 1/2 cup white wine (optional)
• 3 tbsp olive oil
• 1 medium onion
• 1 head of garlic (top cut off)
• 2 tbsp arrowroot
• 5 sprigs thyme*

Instructions

1. Preheat oven to 350 degrees F.
2. Wash and dry chicken parts.
3. Place in an oval Dutch oven* and season with salt and pepper. Liberally season with remaining ingredients, drizzle with olive oil and top with sliced onion and thyme.
4. Cover and bake for 1 hour and 40 minutes. Remove from the oven and increase the temperature to 425 degrees F. Discard thyme and remove chicken. Pour out the broth reserving 1/2 cup to make a thick sauce. In a small jar or bowl, add 1/2 - 1/3 chicken broth plus 2 tbsp arrowroot. Whisk until mixture thickens.
5. Pour wine into Dutch and then add the gravy mixture back into remaining broth and stir.
6. Add chicken pieces back into Dutch oven and pour the gravy over the top. Toss chicken.
7. Put the chicken back into the oven without the lid for about 25 minutes bas Without the lid, put the chicken back in the oven for about 25 minutes. Baste with white wine. Bake until golden brown.
8. Serve over pasta or rice.

Notes

*If you don't have fresh thyme, use dried (about a tbsp). Tip: I keep my rosemary and thyme in the freezer and pull out as needed.

*Oval Dutch Oven