You don’t need a big pantry to create big flavours, and this herby chicken casserole proves just that! A few carefully curated ingredients that complement each other will create a simple yet delicious meal. This aromatic chicken is one of my go-to dishes when I am craving something comforting and uncomplicated. The smell of roasted garlic and Mediterranean herbs is calming and soothing and I love how it fills the kitchen with coziness and warmth. If you are not in a rush, cook the chicken on lower heat for a longer time – this will yield a reliably juicy, incredibly tender parts. A wonderful family dinner and a perfect prelude to a snugly evening curling up in front of the TV.
The Flavour Affair:
Chicken + Dried Herbs + Garlic + Lemon + Olive oil
A simple combination that has all major components for a balanced, well-rounded flavour.
Dried herbs: my favourite combination for this recipe is thyme and oregano. You can also use store-bought mix which normally contains dried parsley, basil, oregano, marjoram, sage and thyme.
Garlic: roasted garlic is creamy, sweet and nutty – a fantastic complement to bitter earthy herbs.
Lemon: provides fresh, zesty notes.
Olive oil: fragrant and fruity extra-virgin olive oil adds complexity to the dish.
How to make herby chicken casserole:
Did I say “uncomplicated”? This is exactly what it is! Although the chicken requires about an hour of cooking, the hands on time is mere 20 minutes. First, prepare your chicken – rinse the parts and pat them dry. Then, scrub the baby potatoes and half them (no need to peel). The next step is to arrange the chicken together with the potatoes in a large oven-proof casserole. Lastly, tuck in garlic cloves and lemon wedges, season with salt and pepper, add a generous sprinkle of dried herbs and a pour the olive oil over. Roast in the oven for 50-60 minutes at 180C, and voilà!
Looking for more ideas for your chicken dinner? Check out these spectacular Orange and Rosemary Chicken, punchy Jamaican Jerk Chicken or delicate Chicken Adobo recipes!
Herby Chicken Casserole
Equipment
- 1 Large oven-proof casserole
Ingredients
- 1.2 kg chicken cut in 8 parts, skin on
- 500 g baby potatoes halved
- 1 lemon cut into wedges
- 1 tsp salt
- 1 tbsp mixed dried herbs such as thyme rosemary, oregano, parsley, marjoram (see notes)
- A whole bulb of garlic halved across, plus a few cloves
- Black pepper
- Olive oil
Instructions
- Arrange the chicken pieces together with the potatoes in a large oven proof casserole and season with salt and black pepper and a generous pouring of olive oil.
- Sprinkle over dry herbs and drizzle with a little lemon juice. Scatter around a few garlic cloves and tuck in the halves of the bulb. Leave a couple of lemon wedges, too.
- Roast in the oven at 180C for 40 minutes with lid on. Remove the lid and cook for another 10-20 minutes until the chicken is tender.
Notes
- You can use a store bought mix of herbs or curate your own selection – thyme and oregano are a great combination for this recipe.
