French Onion Roasted Chicken

• Gluten free
• Paleo

• Meat

  • 1 Chicken bouillion
  • 5 Chicken thighs, bone-in skin-on

• Produce

  • 2 cups Yellow onion

• Baking & Spices

  • 1/4 tsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter

• Liquids

  • 3/4 cup Water

Found on crunchycreamysweet.com

Description

Ingredients

• 5 bone-in, skin-on chicken thighs
• salt and pepper
• 1/4 teaspoon paprika
• 2 Tablespoons butter
• 2 Tablespoons olive oil
• 2 cups sliced yellow onion
• 1/2 cup water
• 1 chicken bouillion
• 1/4 cup water + 1 Tablespoons cornstarch (for thickening sauce)

Directions

• In a large 4 qt. Dutch Oven, heat up oil and butter until butter is melted.
• Season chicken. Place skin down in pot. Cook for 2 to 3 minutes until golden. Flip and cook 2 to 3 minutes more. Remove chicken onto a plate.
• Preheat oven to 375 degrees F.
• Add more butter to pot. Add onions. Cook stirring often until onions are translucent, soft and golden brown. Add bouillion cube and water. Cook until cube dissolves.
• Return chicken to pot. Spoon onions and juice over each piece.
• Place whole pot in oven. Bake 20 to 25 minutes or until the internal temperature of the chicken reaches 175 degrees F.
• When done, add cornstarch and water mixture to pot and stir until the sauce thickens.
• Serve chicken drizzled with sauce.