Lemon Potato and Chicken Casserole

Lemon Potato and Chicken Casserole
 
Prep time
Cook time
Total time
 
Author:
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
  1. Grease a large, shallow casserole dish.
  2. Preheat the oven to 350°F (180°C).
  3. Put the flour and chicken in a large re-sealable plastic bag.
  4. Seal the bag and shake to combine.
  5. Heat 1 tablespoon of the oil in a large frying pan over medium high heat.
  6. Cook the chicken in 2 batches for about 5 minutes each side until browned.
  7. Place in the prepared dish.
  8. Heat the extra oil in the same frying pan over medium high heat.
  9. Add the onion, leek and garlic and cook, stirring occasionally for about 5 minutes or until softened.
  10. Add the chicken.
  11. Add the broth, zest, juice, potatoes, salt and pepper and stir to combine.
  12. Cook covered in the preheated oven for about 1¼ hours or until the potatoes and chicken are tender.
  13. Stir in the zucchini and parsley.
  14. 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.