Lemon-Garlic Chicken Casserole Recipe
Prep Time:
10 minutes
Cook Time:
55 minutes
Servings:
4 Servings
Ingredients
  • 2 teaspoons cornstarch
  • juice of 2 lemons
  • 2 teaspoons lemon zest
  • 1 tablespoon honey
  • 1 ½ cups chicken stock
  • 1 tablespoon olive oil
  • 2 pounds skin-on, bone-in chicken thighs
  • 1 red onion, diced
  • 1 large carrot, diced
  • 1 stick celery, diced
  • 6 cloves garlic, crushed
  • 1 pound baby potatoes, halved
  • salt, to taste
  • pepper, to taste
Directions
  1. Add 1 tablespoon of water to the cornstarch and stir to make a slurry. Stir together the lemon juice and zest, honey, chicken stock, and cornstarch slurry in a bowl or jug. Set aside.
  2. Heat the olive oil in a large ovenproof casserole dish over medium heat. Add the chicken and brown well on both sides. This should take about 10 minutes. Remove from the pan and set aside onto a plate.
  3. Preheat the oven to 400 F.
  4. Add the onion, carrot, and celery to the pan. Cook for 5 minutes until softened, then add the garlic and cook for about 2 minutes, stirring constantly.
  5. Add the potatoes and lemon chicken stock mixture to the pan. Season with salt and pepper to taste. Bring to a boil and stir for about 3 minutes, until thickened. Add the chicken back to the dish.
  6. Place the lid on the casserole dish and bake in the oven for 35 minutes.
  7. Serve with some fresh chopped parsley if desired.