Herby chicken and potato casserole
This herby chicken and potato casserole is perfect for a laid-back weekend meal. It’s yummy, easy to make, dairy-free and gluten-free too. I made it with broccoli, but feel free to sue other greens – such as peas, kale, broad beans, green beans etc.
Ingredients
Method
- Heat some oil in a casserole dish then brown the chicken all over.
- Meanwhile chop the onion and garlic. Cut the potatoes into bite-sized chunks.
- Transfer the chicken pieces to a plate, then sauté the onion over low heat until softened. Add the garlic, rosemary and thyme. Stir for a minute or so, then add the stock and lemon juice & zest.
- Put the chicken pieces back, add the bay leaf and bring to the boil.
- Put the lid on and put the dish in the middle of oven ( temperature set to about 170C) , and bake for 20-30 minutes. Add your chosen greens and bake for another 10-20 minutes depending on the vegetable.
- Mix the parsley with the lemon juice and zest, then stir into the dish.