Roasted Chicken Drumsticks & Thighs

Ingredients:
3 chicken drumsticks

3 chicken thighs

2-3 sprigs of fresh rosemary

2-3 sprigs of fresh thyme

3 cloves of garlic, chopped

2 cups chicken broth

salt & pepper

Instructions:

Preheat oven to 375 degrees Fahrenheit. Heat a dutch oven to medium-medium high heat. Lightly coat the chicken in salt & pepper. Add a few tablespoons of oil to the dutch oven and add the chicken, skin side down first. Cook for 2-3 minutes then flip. Add the garlic and continue to cook for an additional 2-3 minutes. Add the chicken broth and deglaze the bottom of the pan with a flat, wooden spoon. Bring the broth to a boil then add the rosemary & thyme. Cover and bake in the oven for 30-45 minutes, or until chicken is fully cooked.

To use the remaining broth for a gravy start by removing all the broth from the pot. Bring the pot to a medium-medium high heat. Add 2 tablespoons of broth and 2 tablespoons of flour and whisk. Slowly add more and more broth and continue to whisk. Only add more broth when there are no chunks of flour left. Once all the broth is added, continue to simmer and whisk until thick.