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Lemon Herb Chicken Casserole

Lemon Herb Chicken Casserole

A light yet comforting Lemon Herb Chicken Casserole that combines fresh citrus and garden-grown herbs for a delicious meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 lbs Chicken Breasts or Thighs, cut into bite-sized pieces
  • 1.5 lbs Baby Potatoes, halved or quartered
  • 1/4 cup Fresh Lemon Juice
  • 1 tablespoon Lemon Zest, freshly grated
  • 1/3 cup Extra Virgin Olive Oil
  • 4 cloves Garlic Cloves, minced finely
  • 1 tablespoon Fresh Rosemary, finely chopped
  • 1 tablespoon Fresh Thyme, leaves removed from stems
  • 1/2 cup Chicken Broth, low sodium versio
  • Salt and Black Pepper, to taste
  • 2 cups Green Beans, trimmed and halved

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Grease a large 9x13 inch baking dish with a light coating of olive oil.
  3. In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, and chopped herbs. Add salt and pepper.
  4. Place the raw chicken pieces and potatoes into the prepared baking dish. Pour the lemon herb mixture over the top and toss to coat.
  5. Arrange the ingredients in an even layer and pour the chicken broth into the corners of the dish.
  6. Bake for approximately 20 minutes.
  7. After 20 minutes, add the fresh green beans and stir gently. Return to the oven for another 15 to 20 minutes.
  8. Check the internal temperature of the chicken to ensure it reaches 165 degrees Fahrenheit.
  9. Let the dish rest for five minutes before serving. Garnish with fresh parsley or extra lemon slices.

Notes

Use fresh ingredients for the best flavor. Adjust seasoning to taste before baking.