Creamy Garlic & Herb Chicken

Ingredients

• 10 chicken thighs and drumsticks (Cleaned; use a mixture of thighs and drumsticks. Bone-in pieces are implied.)
• avocado oil (Amount not specified; use enough to coat the chicken.)
• 2 tsp rotisserie chicken seasoning (Plus more to taste for the gravy.)
• 1 tsp Tony's Creole seasoning
• 1.5 tsp smoked paprika (Plus more to sprinkle over the chicken and season the gravy.)
• 2 tsp roasted garlic powder
• 0.5 tsp black pepper
• 1 tsp sazon tropical seasoning
• 0.5 tsp Italian and herb seasoning
• 1.5 tsp onion powder
• 1 tbsp garlic paste
• fresh thyme (Use to taste; amount not specified.)
• fresh rosemary (Use to taste; amount not specified.)
• 9 garlic cloves (Use 8–10 cloves; leave whole or lightly crushed.)
• 1 red bell pepper (Sliced; amount inferred from the source's “red pepper, sliced.”)
• 1 onion (Sliced; amount inferred from the source.)
• 1.5 cup prepared roasted chicken broth (Better Than Bouillon Roasted Chicken, prepared; ordinary chicken broth may be substituted.)
• 1 cup heavy whipping cream
• 1.5 tbsp cornstarch (For the slurry.)
• 1.5 tbsp cold water (For the cornstarch slurry.)
• rotisserie chicken seasoning (Additional seasoning for the gravy, to taste.)
• smoked paprika (Additional seasoning for the gravy, to taste.)

Steps

1. 1

   Pat the cleaned chicken pieces dry with paper towels. Place them in a large bowl or shallow dish and coat with a small amount of avocado oil.

2. 2

   Add the measured rotisserie chicken seasoning, Tony's Creole seasoning, smoked paprika, roasted garlic powder, black pepper, sazon tropical, Italian and herb seasoning, onion powder, and garlic paste. Rub the seasoning mixture thoroughly over every chicken piece.

3. 3

   Cover and marinate the chicken overnight in the refrigerator, or for at least a few hours. Before baking, let it sit out briefly while the oven preheats, without leaving it at room temperature for an extended period.

4. 4

   Preheat the oven to 375°F (190°C). Arrange the marinated chicken in a roasting pan or large oven-safe baking dish in a single layer, skin-side up if the pieces have skin.

5. 5

   Add the sliced onion, sliced red pepper, whole garlic cloves, thyme, and rosemary around and between the chicken pieces.

6. 6

   In a bowl, whisk together the prepared roasted chicken broth and heavy cream. Season the mixture with additional rotisserie chicken seasoning and smoked paprika to taste.

7. 7

   In a separate small bowl, stir the cornstarch and cold water together until completely smooth. Whisk this slurry into the broth-and-cream mixture so the gravy can thicken as it bakes.

8. 8

   Pour the creamy gravy mixture into the roasting pan around the chicken, taking care not to wash the seasoning off the tops of the pieces.

9. 9

   Cover the pan tightly with foil or an oven-safe lid. Bake at 375°F (190°C) for 35 minutes, until the chicken is beginning to cook through and the aromatics are tender.

10. 10

    Carefully remove the cover. Baste the chicken with the hot creamy gravy and pan juices, spooning the liquid over the tops of the pieces.

11. 11

    Return the uncovered pan to the oven and bake for another 25–35 minutes, basting once more if desired, until the chicken reaches an internal temperature of at least 165°F (74°C) at the thickest part without touching the bone.

12. 12

    For crispier skin, switch the oven to broil and broil the chicken for 2–3 minutes. Watch it closely so the skin browns without burning.

13. 13

    Let the chicken rest for several minutes. Taste the gravy and adjust the seasoning if needed, then spoon the thickened garlic-and-herb gravy over the chicken and serve with rice, mashed potatoes, or both.

Notes

The creator serves this with both rice and mashed potatoes. If using unsalted or low-sodium broth, season carefully; the packaged seasonings and bouillon may already be salty. Broiling is optional and intended only to crisp the skin.

Nutrition per serving

• main
• one-pan
• baked
• comfort food
• chicken
• creamy
• garlic
• herb