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Fall Spiced Chicken and Vegetable Casserole

This casserole layers tender roasted chicken and hearty vegetables seasoned with warm fall spices like cinnamon and sage. It is assembled and baked until bubbly and golden, with a comforting, rustic appearance and a fragrant aroma. The final dish offers a hearty texture with a slightly crispy top and tender interior.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken thighs, bone-in and skin-on cut into chunks
  • 3 cups mixed vegetables (carrots, potatoes, parsnips) chopped into bite-sized pieces
  • 2 tsp ground cinnamon adds warm flavor
  • 1 tsp dried sage crushed between fingers before adding
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded cheese (optional) cheddar or mozzarella work well

Equipment

  • Baking dish
  • Mixing bowl

Method
 

  1. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine chopped chicken thighs with minced garlic, olive oil, cinnamon, sage, salt, and pepper, tossing until evenly coated. Spread the seasoned chicken into the baking dish.
  2. Add chopped mixed vegetables around the chicken in the baking dish, distributing evenly. Drizzle a little more olive oil over the vegetables if desired.
  3. Place the dish in the oven and roast for about 35-40 minutes, until the chicken skin is golden and the vegetables are tender when pierced with a fork, filling the kitchen with warm, spicy aroma.
  4. Once cooked, remove the dish from the oven and sprinkle shredded cheese evenly over the top if using. Return to the oven for an additional 5 minutes until the cheese melts and bubbles beautifully.
  5. Broil for a minute or two if you desire a more crispy, browned cheese topping.
  6. Let the casserole rest for a few minutes before serving. The dish will be hot and fragrant, with crispy edges and a tender, flavorful interior.

Notes

Feel free to swap in other seasonal vegetables or add a splash of chicken broth before baking if you like it juicier. This dish pairs well with warm bread or a simple green salad.