Chicken and Lemon Casserole

chicken and lemon casserole

Chicken and Lemon Casserole

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Servings: 4
Calories: 402
Prep Time 10 minutes
Cook Time 1 hour 15 minutes


  • 4 chicken joints
  • salt and pepper
  • 1 tablespoon chopped lemon thyme or thyme grated rind
  • juice of 1 lemon
  • 1 pint chicken stock
  • 3 teaspoons cornflour
  • 1/4 pint double cream


  • lemon twists
  • chopped lemon thyme


  • Place the chicken joints in a casserole, rub in a little salt and pepper and the lemon thyme or thyme. Sprinkle over the rind and juice of the lemon and the chicken stock.
  • Cook, covered, in a moderate oven for 1 hour. Carefully drain the liquid from the casserole into a saucepan.
  • Return the chicken to the oven to keep warm. Mix the cornflour with a little cold water to a smooth paste, stir into the cooking liquid. Bring the liquid to the boil, stirring all the time. Reduce the heat and add the cream. Season to taste.
  • Pour the sauce over the joints and garnish with lemon twists and lemon thyme. Serve immediately with boiled rice and Brussels Sprouts with Chestnuts.
  • If you prefer, skin the chicken joints for this dish. Trim off leg and wing ends, then pull off the skin from the cut side of the joint.


Oven temperature 180°C, 350°F, gas 4.
Calories: 402 kcal
Carbohydrates: 8 g
Protein: 22 g
Fat: 31g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 155 mg
Sodium: 268 mg
Potassium: 394 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 565 IU
Vitamin C: 4 mg
Calcium: 51 mg
Iron: 2 mg
Ingredients Chicken, Chicken Joints
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