Oven-Baked Chicken with Potatoes and Apples

1. 1 Chicken thighspack 900 g ≈ $3.99 200 g
2. 2 Potatoes≈ $2.19 per kg 165 g
3. 3 Onions≈ $1.60 per kg 30 g
4. 4 Carrots≈ $1.50 per kg 25 g
5. 5 Apples≈ $3.50 per kg 75 g
6. 6 Mayonnaise 14 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 14 g
8. 8 Hard cheesepack 200 g ≈ $2.70 15 g
9. 9 Garlic≈ $10.00 per kg 5 g
10. 10 Sunflower oil 8 ml
11. 11 Salt 2 g
12. 12 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut chicken¹ thighs into large chunks, season with salt and pepper, then sear in oil for 3 minutes per side until golden brown.

2. Slice onions³ into half-rings, grate carrots⁴, and chop potatoes² and apples⁵ into bite-sized pieces. Grate the cheese and mince the garlic⁹.

3. Mix mayonnaise, sour⁷ cream, and minced garlic⁹. Preheat oven to 350°F (180°C).

4. Arrange chicken¹, onions³, and carrots⁴ in a baking dish or Dutch oven, then drizzle with one-third of the sauce.

5. Layer potatoes² on top, season with salt and pepper, add apples⁵ and the remaining sauce, then sprinkle with cheese.

6. Cover with a lid or foil and bake for 40 minutes, then uncover and bake another 15 minutes until golden and crisp. Potatoes² should be tender, and chicken¹ juices clear.

In short

• In the planner this dish is cooked for two days: reheat on day two.