one pan meals or casseroles are my go to dinners after a hectic day.
chicken & lemon are a match made in heaven and really, lemon just adds so much personality to almost any dish or sauce.
this dish is a casserole version of my Sunday chicken roast. however, here, the chicken is marinated before-hand. sure this dish can be cooked in a skillet, on the stove. i, however, found it easier done in the oven as i do not occasionally have to come back for a stir.
serve this with your starch of choice or a crispy, fresh bread doused with garlic butter.
ingredients | serves 4
marinade for chicken pieces –
1/3c olive oil
8 chicken pieces, thighs & drumsticks
2tbs fresh or dried thyme
4 garlic cloves, finely chopped
handful parsley, roughly chopped
zest of 1 lemon
pinch chilli flakes (optional)
place all of the ingredients into a zip lock bag. shake well until coated. place into the fridge and marinade for minimum one hour.
1 large red onion, sliced & halved
6 garlic cloves, whole with the skin on
a few thyme sprigs
2 lemons, cut into wedges / blocks
300g cubed butternut
300g carrots, sliced or baby carrots
7 baby potatoes, quartered
1/3c dry white wine
1 1/2c chicken stock
fresh parsley, garnish
preheat the oven to 180 degrees C. place all of the ingredients into a large oven proof dish. nestle the marinated chicken pieces in and between the vegetables.
place the dish into the oven and cook for one hour, fifteen minutes, until the chicken is nicely browned and cooked through and the vegetables are tender.
garnish with fresh parsley and serve hot with your choice of starch.
from my kitchen to yours, with love x