Preheat oven to 350 degrees. Thinly slice shallot. Peel then chop carrots into sticks.
To a large baking dish, add your chicken thighs. Season GENEROUSLY with all seasonings listed above. Drizzle with olive oil and give everything a good toss until chicken is well coated. Lay chicken back out evenly in dish.
Add carrots and shallots. Then add 2 cups of bone broth. Top with a few sprigs of rosemary. Cover with aluminum foil and bake at 350 for 1hr30mins.
Remove from oven, remove foil and rosemary. Pour liquid into glass container. To another small bowl add 2 tbsp corn starch and 2 tbsp water and mix. Add cornstarch mixture back to bowl with chicken broth and mix well.
Add broth back into baking dish with chicken and veggies. Place back into the oven at 450 degrees for 30 mins.
Serve over mashed potatoes (or rice!). Top with parsley and enjoy!
