This dish is SO easy, you can have the kids prep it for you, and clean up is a one-dish wonder!
3 large chicken breasts, sliced into 1” x 4” pieces
4 medium russet potatoes, peeled and sliced into thin rounds
10-12 peeled baby carrots, chopped
½ cup water
3 tbsp. plus 1 tbsp. extra virgin olive oil
1 tsp. dried thyme
1 tsp. dried sage
1 package Herb Ox chicken bouillon
Fresh ground pepper
Preheat oven to 375 degrees. Brush bottom of a 13 x 9 casserole dish with the 1 tsp. olive oil. Layer potatoes like a gratin, slightly overlapping the slices. Top with the carrot and chicken slices.
Whisk together the water, oil, thyme, sage, and bouillon in a small bowl. Pour over the chicken, potatoes and carrots, making sure that there is plenty on the chicken slices. Top the entire dish with the fresh ground black pepper.
Bake for 30 minutes, covered and then an additional 15-20 minutes uncovered.
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