Serves: 4 Prep time: 20 minutes Cook time: 2 hours

• 1 lb. chicken thighs and/or drumsticks
• 2 Tbsp. Olive oil
• 1/2 tsp. salt
• ½ tsp. black pepper
• 1 tsp. paprika
• 2 Tbsp.  oregano, chopped
• 1Tbsp. thyme, chopped
• ½ lemon juice and zest
• 2 cups Greek Lemon Chicken Bone Broth
• ½ yellow onion, thinly sliced
• 2 sprigs fresh thyme
• 2 sprigs oregano
• Lemon slices
• 1Tbsp. arrowroot flour
  

Served over rice (optional) or cauliflower rice

Directions:
Preheat oven to 350°F. 

In a Dutch oven, coat the chicken with olive oil, then toss it with lemon juice, zest, and seasonings (sea salt, black pepper, paprika, oregano, and thyme).

Coat with Greek Lemon Chicken Bone Broth, then top with onions, lemon slices, fresh oregano, and thyme.

Cover and bake for 1 hour 30 minutes.

Remove chicken from the oven and place it into a bowl; set aside.

Pour the broth into a separate container and whisk in 1 Tbsp. of arrowroot flour to thicken. 

Return the chicken and broth to the Dutch oven.

Increase oven temperature to 450°F. Return the chicken to the oven uncovered for 20 minutes longer, until golden brown and bone broth has thickened.