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Lemon And Chicken Casserole

Community Member
January 06, 2022
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Lemon And Chicken Casserole

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 293
  • Fat 13g
  • Carbs 27g
  • Fiber 2g
  • Sugar 5g
  • Protein 14g

Estimated values based on one serving size.

Preparation

  1. Sear the chicken in the casserole dish until golden, with 1 tbsp of olive oil (10-15 mins).
  2. 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.
  3. Add garlic to the carrots and shallots, stirring for 1 minute, then add the chicken pieces to the dish.
  4. 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.
  5. 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.
  6. Serve warm.

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 293
  • Fat 13g
  • Carbs 27g
  • Fiber 2g
  • Sugar 5g
  • Protein 14g

Estimated values based on one serving size.

Preparation

  1. Sear the chicken in the casserole dish until golden, with 1 tbsp of olive oil (10-15 mins).
  2. 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.
  3. Add garlic to the carrots and shallots, stirring for 1 minute, then add the chicken pieces to the dish.
  4. 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.
  5. 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.
  6. Serve warm.

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