Bone Broth Smothered Chicken
main course · American
A simple, warming gluten-free and dairy-free comfort meal of bone-in chicken braised in bone broth, finished in a thickened gravy and served over rice. Great for meal prep or family dinner.
Added Jan 14, 2026
Prep time
15 min
Cook time
110 min
Servings
6 servings
Ingredients
3 lbs bone-in, skin-on chicken thighs and/or drumsticks
1 tsp salt
2 tsp paprika
2 tsp onion powder
2 tsp garlic powder
2 tsp dried oregano
1 tsp black pepper
2–3 tbsp olive oil
½ yellow onion, thinly sliced
6–8 sprigs fresh thyme
2 cups chicken bone broth
2 tbsp arrowroot or cornstarch
Cooked white rice, for serving
Notes
This recipe is gluten-free and dairy-free as written. Arrowroot and cornstarch are interchangeable for the slurry. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; reheat gently on the stovetop or in the oven. For meal prep, serve portions over rice or roasted vegetables. You can use all thighs, all drumsticks, or a mix—cooking time should remain similar for bone-in pieces. If using boneless chicken, reduce covered braise time and monitor doneness closely.
Preparation
1
Preheat the oven to 350°F (175°C).
2
Place the chicken in a roasting dish. Sprinkle with salt, paprika, onion powder, garlic powder, dried oregano, and black pepper. Drizzle with 2–3 tablespoons olive oil and toss the chicken so it is evenly coated with seasonings and oil.
3
Arrange the thinly sliced onion and thyme sprigs around and under the chicken.
4
Carefully pour 2 cups of chicken bone broth into the pan, pouring beside the chicken rather than directly over it so the seasonings on the chicken stay in place.
5
Cover the roasting dish and bake for 1 hour 30 minutes.
6
Remove the dish from the oven. Discard the thyme sprigs. Carefully transfer the chicken to a plate and pour as much of the cooking broth/drippings as possible into a separate heatproof bowl; reserve the pan with remaining drippings.
7
Increase the oven temperature to 450°F (230°C).
8
Measure about ¼ cup of the chicken drippings into a small bowl. Add 2 tablespoons arrowroot (or cornstarch) and whisk until smooth to make a slurry.
9
Whisk the slurry into the bowl with the rest of the reserved chicken drippings and broth until combined and smooth, creating a gravy. Pour the gravy over the chicken in the bowl and toss gently until the pieces are evenly coated.
10
Return the coated chicken to the roasting dish and place uncovered in the hot oven. Roast for about 20 minutes more, basting with the pan juices every 5 minutes if desired, until the skin is golden and the gravy has thickened.
11
Remove from oven and serve the smothered chicken over cooked white rice, spooning extra gravy over each serving.
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