I created this recipe because I was cooking chili for my hubby; and I wanted a meal that would be just as tasty, since I can’t have chili. Boy, did I succeed!
I used chicken legs for my dish. But, you can use whatever pieces you like. I pretty much think that any chicken, with gravy, tastes amazing! I thought my gravy days were behind me. However, a southern lady like me, simply cannot deal without gravy for too long.
This recipe is AIP Paleo! Feel free to indulge!
Cast Iron Skillet Baked Herb Chicken With Gravy
2 pounds organic chicken pieces, skin on and bone-in
1 onion, sliced thin in rings
1 cup chicken broth, plus more if needed while baking,buy here
2 cloves garlic, crushed fine
1 teaspoon apple cider vinegar,buy here
1 tablespoon dried oregano,buy here
1 tablespoon fresh cilantro leaves
1 1/2 teaspoon arrowroot powder, (optional)buy here
Salt to taste
Preheat oven to 400 degrees F. Rinse chicken pieces and thoroughly dry. Sprinkle chicken with salt, on all sides. Set large cast iron skillet on burner with medium/high heat. Once skillet is hot, place chicken in skillet. Brown chicken on all sides. This should only take a few minutes. Turn off burner. Add onion slices to skillet. Add chicken broth, garlic, and apple cider vinegar to skillet. Give it a good stir. Sprinkle chicken with oregano, salt, and cilantro leaves. Place skillet in oven. Bake until chicken’s internal temperature is 165 degrees. Check often during bake time to be sure broth is at bottom of skillet. Add more broth if it is dry. Once chicken has reached desired temperature, add arrowroot powder and stir into broth. Leave in oven for an additional 10 minutes. Remove from oven. Stir. Let sit for 5 minutes. Serve. Spoon gravy and onions onto chicken. Enjoy!
Cook time: 1hour to 1 hour 20 minutes
I served my chicken with cauliflower mash. It tasted like a good, old fashioned southern dinner. C’est Bon!