Ray Peat Inspired Creamy Chicken & Root Vegetable Bake

1.Preheat your oven to 190°C (375°F). Lightly grease a medium (approx. 8x8 inch) oven-safe casserole dish.

2.In a large bowl, toss the cut chicken thighs with the salt and pepper until evenly coated.

3.In the prepared casserole dish, layer the diced carrots, parsnips, sweet potato, and onion evenly across the bottom.

4.Arrange the seasoned chicken pieces over the layer of vegetables.

5.In a separate small bowl, whisk together the milk powder and tapioca starch until no lumps remain.

6.In a small saucepan over low heat, gently warm the orange juice and water. Do not boil. Whisk in the melted butter (or coconut oil) until emulsified.

7.Slowly whisk the dry milk/tapioca mixture into the warm liquid mixture until a smooth, slightly thickened sauce forms. Stir in the dried thyme and nutmeg, if using.

8.Pour the creamy sauce evenly over the chicken and vegetables in the casserole dish, ensuring the liquid seeps down between the ingredients.

9.Cover the casserole dish tightly with aluminum foil.

10.Bake for 35 minutes covered. Then, remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature of 74°C/165°F) and the sauce is bubbly and slightly thickened.

11.Let the bake rest for 5 minutes before serving hot.