Lemon-Garlic Chicken Casserole Recipe

One of the best things about casseroles is that you can usually get away with preparing everything in a single pot. That means there's less mess, less cleanup, and a delicious dish with a host of flavors melded together. That's exactly what you get when you make this lemon-garlic chicken casserole pulled together by recipe developer Catherine Brookes of Blue Sky Eating. "Lemon and garlic is one of my favorite flavor combinations and it pairs so well with chicken! It's warming and wholesome but still light enough to enjoy in summer," she shares of the recipe. 

The whole thing takes about an hour, but most of that is cook time. Just be sure not to skip the step where you brown the chicken. "Browning the chicken on the stovetop first is a key step as it gives them a lovely crispy skin. As you cook the veg, you can scrape up any browned bits left in the bottom which will add loads of flavor to the dish," Brookes advises. 

To make this chicken casserole, you'll need olive oil, chicken, a diced red onion, a diced large carrot, a diced celery stick, crushed garlic cloves, halved baby potatoes, lemon juice and zest, honey, chicken stock, cornstarch, and salt and pepper, to taste. 

As far as the chicken, Brookes prefers the bone-in, skin-on chicken thighs. "I find they provide the most flavor and stay lovely and tender, too. You can absolutely swap for skinless thighs or breasts, though," she says. 

Start by making the lemon chicken stock. Grab a bowl or a large jug and mix a tablespoon of water with the cornstarch. Stir until a slurry forms. Then, mix the slurry with the lemon juice and zest, honey, and chicken stock. 

Choose a large, heavy casserole dish that's ovenproof and stovetop-safe. Add the olive oil to the pan and heat it over medium heat on the stove. When it's nice and hot, add the chicken and cook it until it's browned on both sides. When this is done, remove the chicken pieces from the pan and set them aside. 

At this point, go ahead and preheat the oven to 400 F so it'll be hot by the time you need it. As the oven preheats, add the onion, carrot, and celery to the casserole dish on the stove. Cook until the veggies are soft before adding the garlic and cooking for an additional two minutes. Stir constantly to prevent the garlic from burning. 

Now throw the potatoes into the pot and pour in the chicken stock. Add salt and pepper, to taste and bring it all to a boil. Stir occasionally as the stock thickens. 

It's now time for the final step before baking. Simply add the chicken to the casserole and place the lid on top. Pop the whole thing in the oven and bake for 35 minutes. When the timer goes off, remove it from the oven and garnish with fresh chopped parsley, if desired. 

"It's great served with a fresh green side salad or with some crusty bread to soak up the liquid," Brookes shares. And if you don't finish it all in one sitting, you can store it in the fridge for up to three days, just be sure to keep it covered (you can even store it in the same casserole dish).