Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 3 large yellow onions, peeled and quartered
  • 1 whole head of garlic, top sliced off
  • 1 bunch fresh basil, stems included
  • 3 tbsp extra virgin olive oil
  • 2 tsp sea salt
  • 1 tsp cracked black pepper
  • 6 cups low-sodium chicken bone broth
  • 1 tbsp fresh lemon juice
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 1/2 cup fresh basil leaves, chiffonade

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. On a large rimmed sheet pan, toss the chicken thighs, quartered onions, and the head of garlic with olive oil, salt, and pepper.
  3. Tuck the basil stems underneath the chicken thighs to infuse the rendered fat with herbal notes.
  4. Roast for 35–40 minutes until the chicken skin is crispy and the onions have charred, caramelized edges.
  5. Scrape the roasted onions and all pan juices/fond into a 5-6 quart Dutch oven.
  6. Squeeze the roasted garlic cloves out of their skins directly into the pot and discard the skins.
  7. Add the diced carrots, celery, and chicken bone broth to the pot.
  8. Bring the mixture to a gentle boil, then reduce heat and simmer until vegetables are tender. Shred the roasted chicken and return it to the pot, finishing with lemon juice and fresh basil chiffonade.