Chicken and Potato Casserole

Ingredients

• 6 bone-in, skin-on chicken thighs
• 4 medium, peeled and sliced potatoes
• 2 medium, sliced carrots
• 2 tbsp olive oil
• 1 tsp dried mint
• 1 tsp salt
• ½ tsp black pepper
• 1 cup, shredded cheddar cheese

Instructions

1. 1

   Preheat oven to 400°F. In a large bowl, toss the 4 sliced potatoes and 2 sliced carrots with 1 tbsp olive oil, 1 tsp salt, and 0.5 tsp black pepper until coated.

2. 2

   Arrange the potato and carrot mixture evenly in a 9x13 inch baking dish. Place the 6 chicken thighs on top, skin side up, and drizzle with the remaining 1 tbsp olive oil.

3. 3

   Sprinkle the 1 tsp dried mint over the chicken and vegetables. Season the chicken with a pinch of salt and pepper.

4. 4

   Bake uncovered for 30 minutes, until the chicken skin is golden and the potatoes are tender when pierced with a fork.

5. 5

   Sprinkle the 1 cup shredded cheddar cheese over the casserole and bake for another 5-7 minutes, until the cheese is melted and bubbly.

6. 6

   Let rest for 5 minutes before serving. Garnish with fresh mint leaves if you have them.

Tools you’ll need

• 9x13 inch baking dish
• Large bowl
• Chef's knife
• Cutting board
• Measuring spoons

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