Garlic Roasted Chicken Thighs with Parmesan Gravy


6 Bone in skin on chicken thighs
2 tbsp. Olive oil
Salt and pepper to taste
1 Small onion chopped
6 Cloves garlic
1 tsp. Thyme
1 c. Bone broth
⅔ c. Shredded or grated parmesan cheese
3 tbsp. Heavy whipping cream


1- Preheat your oven to 400 degrees.

2- Heat up 2 tablespoons of olive oil in a skillet over medium-high heat.

3- Once the skillet is hot, add the chicken thighs skin side down, and top with salt and pepper to taste. Sear the chicken thighs for 2-3 minutes on each side until they are browned, and remove them from the skillet.

4- In the same skillet, add the chopped onion and garlic cloves. Saute for 2-3
minutes until the onions have begun to soften and brown.

5- Add 1 teaspoon of thyme, and stir until fragrant.

6- Pour in 1 cup of bone broth.

7- Whisk in 3 tablespoons of heavy whipping cream.

8- Toss in ⅔ cup parmesan cheese. You can use shredded or grated. If using shredded, add just a little at a time,  and whisk it quickly to combine it with the liquid. Using grated parmesan will allow the cheese to mix more easily with the sauce.

9- Add the chicken thighs back to the skillet with the sauce. Place the skillet in the
oven, and roast the chicken thighs for 15-20 minutes until they are cooked through.

10- Spoon the sauce over top of the chicken thighs, and serve topped with fresh parmesan or herbs.