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Chicken and lemon casserole

  • Author: Pip Payne
  • Total Time: 55 minutes
  • Yield: 4 1x


One of my favourite one-pot wonders- ideal for all the family



  • 6 boneless chicken thighs (or 4 chicken breasts, chopped)
  • 1 onion (finely chopped)
  • 2 sticks celery (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 2 large carrots (chopped)
  • 500 ml chicken stock
  • 1 unwaxed lemon (cut into slices)
  • 200 g green beans
  • handful fresh chopped parsley
  • salt and pepper
  • Frylight
  • 12 new potatoes (halved, or 6 regular potatoes, chopped into chunks)


  1. Spray a large non-stick casserole dish with low calorie cooking spray. Place over a high heat. Add the chicken pieces and cook until lightly browned on all sides.
  2. Add the onion, celery and garlic, and cook for a few more minutes until softened
  3. Add the carrots, chicken stock, potatoes and lemon slices, season well, cover with a lid, and simmer gently for 30 minutes, being careful not tp let it boil up. If the stock doesn’t quite cover the veg then add a little more water so everything’s immersed
  4. Mix in the green beans, place the lid on and simmer for a further 5-8 minutes.
  5. Check that the potatoes are cooked through, and serve sprinkled with chopped parsley (remove the lemon slices as you serve)
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes