Lemon And Chicken Casserole
Community Member
Total Time
2 hr 50 min
2 hr 50 min
Prep Time
30 minutes
30 min
Cook Time
2 hr 20 min
2 hr 20 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Total Time
2 hr 50 min
2 hr 50 min
Prep Time
30 minutes
30 min
Cook Time
2 hr 20 min
2 hr 20 min
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 10 servings
- 4 chicken thighs
- ½ lb shallot (250 g), trimmed and diced diagonally
- 5 large carrots, trimmed and diced diagonally
- 1 lb potato (500 g), peeled and sliced into thick slices
- 6 cloves garlic, finely chopped
- 2 lemons
- honey
- 1 chicken stock cube
- fresh thyme
- rosemary
- 1 tablespoon olive oil
- 6 cups boiling water (1.5 L)
- sea salt
- 4 tablespoons bisto
Nutrition Info
- Calories 194
- Fat 5g
- Carbs 21g
- Fiber 3g
- Sugar 6g
- Protein 16g
Estimated values based on one serving size.
Preparation
- Sear the chicken in the casserole dish until golden, with 1 tbsp of olive oil (10-15 mins).
- Once chicken is cooked, remove and add the shallots and carrots to the dish with 4 tbsp of water. Season with salt and pepper. Fry until softened.
- Add garlic to the carrots and shallots, stirring for 1 minute, then add the chicken pieces to the dish.
- Grate the lemon zest into a heatproof jug. Squeeze in the lemon juice, add honey and crumble in a stock cube. Poor in 1 litre of boiling water. Stir to melt honey.
- Add the potatoes, pour in lemony stock and add the rosemary and thyme. Cover and bake for 2 hours at 350 degrees. When there is 20 minutes of bake time left, add the gravy and finish baking.
- Serve warm.
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