Preheat oven to 400 degrees.

Add all of the ingredients except for arrowroot and water to a large casserole baking dish.

Cover with tin foil, and bake for thirty minutes.

While baking, add arrowroot and water to a small jar with a lid. Shake well to combine. You’ll probably have to do this again right before adding it to the chicken because will probably separate.

At the thirty minute mark, remove chicken from the oven, add the arrowroot and water mixture, and whisk into sauce, so that it is combined well.

Bake for an additional fifteen minutes.

Serve over “riced” cauliflower or lightly sautéed spinach.