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.