Manu's Lemon Chicken Casserole

Serves: 4
Preparation Time: 5
Cooking Time: 50


  • 2 tbsp olive oil
  • 4 Chicken Marylands (or 8 chicken drumsticks)
  • 3 cloves garlic, whole peeled
  • 1 onion, sliced
  • 1 tbsp sweet paprika
  • 2 tbsp flour
  • 1 lemon – zested and juiced
  • 2 tbsp lemon thyme, finely chopped
  • 500 ml (2 cups) Campbell’s Real Stock – Chicken


  1. Pre-heat oven 220°C.

  2. Heat oil in a large flameproof casserole dish. Cook chicken in two batches, turning occasionally until brown all over. Remove from dish and set aside.

  3. Reduce to a medium heat, add whole garlic cloves and cook until golden brown.

  4. Add onion and cook for 1 minute, then add paprika and flour and cook for a further 1 minute. Add lemon juice, lemon thyme, lemon zest and Campbell’s Real Stock. Return chicken to the pot and bring to the boil. Cover and bake in the oven for 40 mins or until cooked through.

  5. Serve with flavourful rice & a green salad.


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