Tell someone you know how to roast a chicken without actually roasting an entire chicken.

When you want full roasted chicken flavor, in much less time, and in more manageable pieces, it’s time to bring out the skin-on, bone-in chicken thighs. This recipe cooks chicken over aromatics, celery, onion, and carrots, allowing all the chicken flavors to be highlighted. And, when removed from the pan makes for an excellent and flavorful pan gravy.

Ingredients:

6 bone-in, skin-on chicken thighs

1 Tbs trader joe’s onion salt

1/4 tsp white pepper

1 tsp salt

4 Tbsp evoo

3 sprigs rosemary

handful of italian parsley leaves

1 onion, peeled and chopped

2 garlic cloves, peeled and smashed

2 carrots, peeled and chopped

3 celery ribs, chopped

1/2 tsp salt

4 Tbsp butter

1/2 cup white wine

2 Tbsp flour

1/2 tsp salt

1 1/2 cup stock

Directions:

Preheat oven to 450.

Rub chicken with evoo, onion salt, 1 tsp salt and pepper.

Spread carrots, celery, onions, garlic, parsley, and rosemary over the bottom of a large cast iron skillet. Sprinkle with 1/2 tsp salt. Pour in wine, and place butter in pats, over the vegetables. Top with chicken thighs.

Braise in oven for 45 minutes , or until chicken reaches an internal temperature of 160 degrees.

Turn heat to broil, and broil for 3-5 minutes until skin is crispy and golden brown.

Carefully remove pan from oven to stovetop. Remove chicken thighs and set aside to rest. Remove and discard herbs and vegetables.

Heat pan to medium high. Whisk in flour, and 1/2 tsp salt. Keep whisking until combined.

Add stock, and keep whisking until gravy has thickened.

Pour pan gravy over chicken thighs when ready to serve.