Roasted Chicken Thighs

8 large chicken thighs (or any other chicken on sale!)
2 Tbsp. olive oil or oil blend
2 tsp. garlic salt
1 tsp smoked paprika
1 Tbsp. fresh chopped rosemary
1 handful grape tomatoes
1 shallot finely chopped
24 oz. chicken broth
1 tsp. sauce of choice. (hot sauce, marinade, etc.)

Heat oil in skillet. Season chicken with garlic salt, smoked paprika and fresh rosemary. (Any seasonings your family likes will work wonderfully) Brown chicken. Chop shallot and halve grape tomatoes. Remove chicken. Cook shallots and tomatoes for just a few minutes till shallots are translucent. Lower heat. Add chicken and broth and sauce for flavoring. Cover and cook 20 minutes or until 165 internal temperature. Retain broth in containers in freezer for use in recipes calling for chicken broth. Chop chicken or remove chicken from bones while still warm, and freeze or refrigerate for use in recipes. This also an be eaten as is, of course!  Changing it up with different seasonings and sauces can be fun.  Use sesame oil, ginger, and thai chicken broth for an oriental flair.  Use oregano and basil for a more italian flavor, etc.

When chicken is on sale, I make up a batch to use right away and save a few for future dinners.