Lemon Chicken Casserole
Serve this delicious saucy dish with flavourful rice and a crisp green salad.
- 55 mins cooking
- Serves 4
Print
Ingredients
Lemon Chicken Casserole
- 2 tablespoon olive oil
- 4 chicken marylands (or 8 chicken drumsticks)
- 3 clove garlic, whole peeled
- 1 onion, sliced
- 1 tablespoon sweet paprika
- 2 tablespoon flour
- 1 lemon – zested and juiced
- 2 tablespoon lemon thyme, finely chopped
- 500 millilitre chicken stock
Method
Lemon Chicken Casserole
- 1Pre-heat oven 220°C.
- 2Heat oil in a large flameproof casserole dish. Cook chicken in two batches, turning occasionally until brown all over. Remove from dish and set aside. Reduce to a medium heat, add whole garlic cloves and cook until golden brown.
- 3Add onion and cook for 1 minute, then add paprika and flour and cook for a further 1 minute. Add lemon juice, lemon thyme, lemon zest and Campbell’s Real Stock. Return chicken to the pot and bring to the boil. Cover and bake in the oven for 40 mins or until cooked through.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020