Herby chicken and potato casserole
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
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Background
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
- 8 chicken pieces (drumsticks and thighs)
- 5-6 medium potatoes
- 1 clove of garlic
- 1 onion
- 2 cloves of garlic
- 1 rosemary sprig
- 5 thyme spring
- 1 bay leaf
- 1 cup chicken stock
- 100g greens - such as peas, broccoli, green beans, kale etc
- ½ lemon juiced and zested Fresh parsley
Instructions
- 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.
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Categories
- Meal Type: - Bake - Everyday - Main
- Cuisines: - French
- Occasions: - Parties - Sunday Lunch
- Ingredients: - Chicken & Turkey
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Nut Free
- Skill Levels: - Easy
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