Chicken and Potatoes Casserole
Chicken and Potatoes Casserole
Ingredients
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Instructions
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In a bowl, season the chicken thighs with olive oil, salt, black pepper, paprika, thyme, garlic powder, and soy sauce. Mix well to coat evenly.
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In a pan, sauté finely chopped onions and garlic in olive oil until translucent. Add rosemary for extra flavor.
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Add baby potatoes and onions cut into thick slices to the pan, stirring occasionally until they are lightly browned. Remove from pan.
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In the same pan, sear the chicken on both sides until golden brown, then remove and set aside.
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Add the sautéed vegetables to the same baking dish, deglazing the pan with the juices from the chicken. Stir in tomato sauce and season with the same spices used for the chicken.
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Return the chicken to the baking dish, cover with foil, and bake in the oven at 180°C for approximately 45 minutes.
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Remove the foil and broil for an additional 10 minutes to achieve a crispy top.
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