Lisa's Lemon Chicken Casserole

Lemon Chicken Casserole
  • 1/2 cup plain flour seasoned with 1 teaspoon salt & 1 teaspoon white pepper
  • 6 chicken thigh cutlets skin on & bone in 6 chicken legs
  • Olive oil
  • 2 large brown onions, chopped
  • 3 fat garlic cloves, finely chopped
  • 3/4 cup white wine
  • 1 cup chicken stock
  • 2 large juicy lemons or 3 medium lemons
  • 2 fresh bay leaves
  • Chopped parsley to garnish with - about a 1/4 cup.


I served this with rice but damper, crusty bread or mashed potato would be good too.


  • You will need 12 inch camp oven.
  • Warm up camp oven so you can fry.
  • Mix up flour salt & pepper. Coat chicken pieces well, with seasoned flour.
  • Add about a good dash of olive oil to camp oven.
  • Fry up floured chicken in 2 batches adding a dash of oil for second batch. Brown chicken on all sides.
  • Remove the chicken & put aside.
  • Add about 1 tablespoon of oil to camp oven & add onion & garlic stir for 3- 4 minutes until softened & fragrant.
  • Pour in wine, stock with a quick stir after each.
  • Add lemon rind & juice of lemons, stir. Bring to the boil then add chicken pieces & bay leaf. Cover with lid.
  • I covered my lid with coals & had minimum heat from below.
  • Bake for 1 - 1.5 hours.
  • Stir twice so nothing is sticking to bottom . If it is, reduce bottom temperature further. Remove lid . And let chicken gently simmer uncovered for 20 - 30 mins to reduce sauce a little. Stir occasionally.
  • Chicken should be just starting to fall off the bone when its cooked.
  • Before serving sprinkle with chopped parsley. Serve straight from camp oven. 


Enjoy your cooking today.


Recipe and Images Courtesy Lisa Turner