Herby chicken and potato casserole
27 Feb 2022
by Dinna
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
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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