Thai basil Roasted Lemon Chicken Potatoes Casserole Served with Steamed Brown Rice
Mon, 19 September 2022
4 large chicken fillets cut in half.
salt and freshly ground black pepper
100g rapeseed oil.
2 pints of chicken stock
2 sticks of Celery
200g Roster potatoes, scrubbed and cut into chunks
2 cloves garlic, peeled
1 handful chopped coriander and Thai basil
1 half lemon,
2 bay leaf
300g cooked Brown rice.
Preheat your oven to 180c , and season the chicken fillets with salt and pepper. Heat the oil in a roasting pan or a casserole dish set over at medium to high heat.
Sear the chicken skin-side down in the roasting pan. After the chicken fillet have been searing for about 5-7 minutes, flip them over. Add the potatoes and stir them in the oil. Add garlic cloves, tossing everything together so the potatoes and garlic are well-coated in oil, Add the celery in now.
Transfer the chicken to the oven and cook for another 30-40 mins until chicken is cooked through and the potatoes are tender. Remove from the oven and stir in the herbs. Serve, with steamed brown rice and the cooking juices from the casserole dish.