Rosemary Rhubarb Chicken Thighs
We think of this as an abbreviated version of a full roast chicken (which is a PrimaFoodie favorite). Because this recipe calls for just thighs rather than the entire chicken, cooking time is reduced, as is clean-up. The result is juicy, sweet, and savory. (And your house will smell amazing.)
This recipe yields 4 servings
Directions
1. Place chicken thighs in a baking dish. Salt and pepper both sides of the thighs.
2. Mix together ghee, onion, garlic, bone broth, rosemary, thyme, and fennel. Spread over the chicken.
3. Bake at 425 degrees Fahrenheit/218 celsius for 25 minutes.
4. Remove from the oven and add the rhubarb, carrots, and honey to the baking dish. Mix to coat the chicken.
5. Bake for another 20 minutes at 425 degrees Fahrenheit/218 celsius.