Baked Rosemary Chicken

This quick and easy baked rosemary chicken is perfect for a weeknight meal or to make ahead for the week. The sides for a dish like this are endless!


  • 2 Tbsp coconut oil or avocado oil
  • 1 ½ lbs bone-in chicken thighs and drumsticks
  • Celtic sea salt & black pepper to taste
  • 1 tbsp dried rosemary
  • 1 tsp garlic powder
  • 1 tsp thyme
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • ¾ cup Bonafide Provisions Chicken Bone Broth


  1. Preheat oven to 375 degrees Fahrenheit. Place large cast iron skillet over medium high heat and add oil.
  2. Mix all spices together, then season chicken with spices on both sides. Once oil is heated add chicken thighs skin side down, sear for 2-3 minutes, flip, and sear for another 2-3 minutes, then set aside.
  3. Add onion to the skillet and cook for about 2 min, add garlic and cook for 1 minute. Add chicken back into the skillet then pour in bone broth and cover cast iron with foil.
  4. Place into preheated oven for about 20 minutes or until chicken is cooked through to internal temp of 165 degrees Fahrenheit.
  5. Once chicken is cooked, remove from the oven, uncover and let cool. Serve over cauliflower mash, bone broth ricemashed potatoes, or bone broth potatoes au gratin.

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“I started drinking bone broth a few years back when I was desperate to get my health back in order. It’s now a staple in our home… On the weeks where I am feeling a little less inclined to make my own, I really enjoy @bonafideprovisions.”

— Krista Happ @KristaHapp