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Autumn Chicken & Root Vegetable Casserole

This casserole features tender chicken baked with roasted root vegetables, topped with a crispy breadcrumb and herb crust. The dish combines hearty seasonal ingredients with a crunchy topping, creating a warm, rustic presentation that is both flavorful and satisfying in texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs preferably organic
  • 3 cups mixed root vegetables such as carrots, parsnips, sweet potatoes, chopped into chunks
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried sage
  • 1/2 cup bread crumbs preferably panko for extra crunch
  • 2 tablespoons unsalted butter melted
  • 1/4 cup parmesan cheese grated, optional
  • to taste salt and pepper

Equipment

  • Large mixing bowl
  • Baking dish
  • Chef's knife
  • Cutting board
  • Oven
  • Mixing spoon
  • Grater

Method
 

  1. Preheat your oven to 375°F (190°C). In a large mixing bowl, toss the root vegetables with a tablespoon of olive oil, half of the minced garlic, dried sage, salt, and pepper until evenly coated.
  2. Spread the seasoned vegetables in a single layer in your baking dish, creating a bed for the chicken. Place the chicken thighs on top, skin side up, and rub them with the remaining olive oil, garlic, salt, and pepper.
  3. Bake uncovered in the preheated oven for about 35-40 minutes, until the chicken skin is crisp and golden, and the vegetables are tender when pierced with a fork.
  4. Meanwhile, combine the bread crumbs with melted butter, grated parmesan, and a pinch of salt in a small bowl. Mix well until the crumbs are evenly coated and slightly clumpy.
  5. Once the chicken is cooked, sprinkle the buttery breadcrumb mixture evenly over the top of the chicken and vegetables.
  6. Return the dish to the oven and bake for an additional 10 minutes, until the topping is golden brown and crispy.
  7. Remove from the oven and let it rest for a few minutes before serving. Serve hot, allowing the crispy topping to crackle gently with each scoop.

Notes

Ensure the chicken skin is crispy and the topping is golden before removing from the oven. Feel free to add fresh herbs like parsley or thyme for extra flavor. Leftovers can be reheated, maintaining crispiness if briefly warmed in a hot oven.