-2 packs of bone in chicken thighs or breasts depending on how many people you are feeding
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2 cups of all purpose flour
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1 teaspoon of black pepper
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1 teaspoon of seasoning salt
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1 teaspoon of meat tenderizer
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2 -3 cans of Campbells chicken gravy
For the potatoes 2 pounds of russet potatoes
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One whole carton of chicken broth
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one cup of milk
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one half stick of butter
Carrots 2 cans of carrots
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1/4 stick of butter
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1/2 cup of brown sugar

2 cup s of all purpose flour 1 teaspoon of black pepper 1 teaspoon of seasoning salt 1 teaspoon of meat tenderizer 2 -3 cans of Campbells chicken gravy 1/4 stick of butter 1/2 cup of brown sugar

Supplies
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Large mixing bowl
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Measuring spoons
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Measuring cup
Spoon
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Whisk
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Baking sheet with aluminum foil
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Large pot with lid for potatoes
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Medium pot with lid for carrots
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Strainer
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Hand mixer or stand mixer or potato masher
Preheat your oven to 375 degrees f or 190 c
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Line a large baking sheet with tin foil
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In a mixing bowl add your flour and seasonings whisk to combine
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Rinse your chicken if you choose to as I know some people do not rinse their chicken.
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Coat chicken pieces on both sides in flour, shake off excess flour and line on baking pan.
Add gravy to all of the pieces of chicken and fully coat the chicken bake for one hour and until the internal temperature is 165 f or 78 c
Once your chicken is close to done ,peel your potatoes and rinse them then cut them into even chunks add to large pot and cover with the chicken broth . Cook on high until the broth boils, then simmer on medium low heat until fork tender about 30 minutes.
Once the potatoes are done strain them and add them to your stand mixer or use a hand mixer to mash them or use a potato masher. Add salt and butter and milk and mash to your liking.
For the carrots open and drain the carrots and then add to medium size pot, add butter and brown sugar and bring to a boil then simmer on low until hot.