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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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

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
  • 100 g greens - such as peas broccoli, green beans, kale etc
  • ½ lemon juiced and zested Fresh parsley

Method
 

  1. Heat some oil in a casserole dish then brown the chicken all over.
  2. Meanwhile chop the onion and garlic. Cut the potatoes into bite-sized chunks.
  3. 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.
  4. Put the chicken pieces back, add the bay leaf and bring to the boil.
  5. 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.
  6. Mix the parsley with the lemon juice and zest, then stir into the dish.