Lemon Chicken Casserole

Serve this delicious saucy dish with flavourful rice and a crisp green salad.

  • 55 mins cooking
  • Serves 4
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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


Lemon Chicken Casserole
  • 1
    Pre-heat oven 220°C.
  • 2
    Heat 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.
  • 3
    Add 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.

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