Oven-Baked Chicken Casserole with Carrots
Whole chicken browned in a casserole with carrots, garlic, and thyme, then finished in the oven.
This version combines documented casserole-browning and covered oven-roasting techniques. The temperature at the centre of the chicken is the final doneness criterion.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare
Preheat the oven to 200 °C. Peel the garlic cloves, peel the carrots, and cut them into rounds.
Temperature: 200 °C / 392 °FReady to continue when: The oven is hot and the carrots are cut into rounds.
- 02
Brown and assemble the casserole
Heat the olive oil and butter in an oven-safe casserole. Brown the chicken on all sides. Add the garlic, carrots, thyme, salt, and pepper. Pour in the chicken stock and bring it to a boil.
Ready to continue when: The chicken is browned on all sides and the stock is boiling.
- 03
Bake
Cover the casserole and bake at 200 °C for 45 minutes. Uncover it 10 minutes before the end to brown the chicken. Check that the centre of the chicken reaches 70 °C before serving.
Temperature: 200 °C / 392 °FReady to continue when: The chicken is browned and its centre has reached 70 °C.
45 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- TIEMPO-TEMPERATURA.pdf www.aesan.gob.es/AECOSAN/docs/documentos/seguridad_alimentaria/evaluacion_riesgos/informes_c…
- EU and my food | European Food Safety Authority campaigns.efsa.europa.eu/eu-and-my-food/index-es.htm
- Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens - PubMed pubmed.ncbi.nlm.nih.gov/32348316/
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State: Published after documentary validation; no “Tested” label is shown.