Lemon Potato and Chicken Casserole
Lemon Potato and Chicken Casserole
Prep time
Cook time
Total time
Author: Alberta Chicken Producers
Serves: 4 to 6
Ingredients
- 3 tbsp all-purpose flour
- 8 skinless, bone-in chicken thighs
- 1 tbsp olive oil, plus 1 tbsp extra
- 1 cup sliced red onion
- 1 medium leek, trimmed and thinly sliced
- 4 garlic cloves, minced
- 1½ cups chicken broth
- 1 tbsp finely grated lemon zest
- ⅓ cup lemon juice
- 1 lb (500 g) little new potatoes, halved
- salt and cracked black pepper
- 3 medium zucchini, sliced
- 3 tablespoons chopped fresh parsley
Instructions
- Grease a large, shallow casserole dish.
- Preheat the oven to 350°F (180°C).
- Put the flour and chicken in a large re-sealable plastic bag.
- Seal the bag and shake to combine.
- Heat 1 tablespoon of the oil in a large frying pan over medium high heat.
- Cook the chicken in 2 batches for about 5 minutes each side until browned.
- Place in the prepared dish.
- Heat the extra oil in the same frying pan over medium high heat.
- Add the onion, leek and garlic and cook, stirring occasionally for about 5 minutes or until softened.
- Add the chicken.
- Add the broth, zest, juice, potatoes, salt and pepper and stir to combine.
- Cook covered in the preheated oven for about 1¼ hours or until the potatoes and chicken are tender.
- Stir in the zucchini and parsley.
- Cook uncovered, for about 15 minutes or until the zucchini are crisp and bright.
Notes
Make Ahead: This casserole is best made just before serving.
Serving Suggestion: Serve with tomato salad.
Serving Suggestion: Serve with tomato salad.