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Chicken Thigh Cutlets with Potato and Carrot Bake Recipe

  • Serves 4-6
  • Preparation Time 15MINS
  • Cook Time 25MINS

6 x large chicken thigh cutlets, skin on

600g potato, peeled and cubed

500g carrots, peeled and chopped

250mL Campbell’s Real Stock Flavour Boost Garlic & Rosemary

Chopped parsley to garnish

STEP 1 Preheat oven to 200°C/ 180°C fan-forced. Place chicken thighs, potato and carrots in a shallow oven-proof pan. Pour in Campbell’s Real Stock Flavour Boost Garlic & Rosemary.

STEP 2 Bake uncovered for 20-25 mins until chicken potatoes and carrots are cooked through.