Chicken and Vegetable Potato Bake

Marinating the Chicken Thighs In a bowl, combine olive oil, minced garlic, paprika, dried thyme, salt, and pepper. Add chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

Preparation Preheat the oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.

Layering the Vegetables Arrange the sliced potatoes, carrots, and onion in the baking dish, creating a layer of vegetables.

Assembling the Dish Place the marinated chicken thighs on top of the vegetable layer in the baking dish.

Adding the Cheesy Topping In a small bowl, mix together grated cheddar cheese, Parmesan cheese, breadcrumbs, and melted butter. Sprinkle the cheesy topping over the chicken and vegetables in the baking dish.

Baking the Dish Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 20 minutes or until the chicken is cooked through and the potatoes are tender and golden brown.

Serving Suggestions Serve the chicken and vegetable potato bake hot, garnished with fresh herbs if desired. Enjoy this delicious and satisfying meal!