My homegrown vegetables are growing in abundance now and it’s time to harvest many of them. The weather’s turning and its getting colder everyday. Baked Chicken & Vegetables Casserole sounds so everyday and normal. But yeah, it’s made tastier coz it’s made with vegetables and herbs from my own veggie patch. 🙂


  • 6 chicken thighs, skin and bone left on, excess fat and skin trimmed off
  • 3 chicken thigh fillets, excess fat trimmed, sliced into 3-4 pcs per fillet
  • 1 courgette, quartered lengthwise, cut into large chunks
  • 1 medium carrot, peeled, quartered lengthwise, cut into large chunks
  • 2 large leeks, white and young green section only, cleaned and sliced into large pcs
  • 5-6 cherry tomatoes, halved
  • 5 cloves garlic, peeled and roughly sliced
  • 1 red chilli, deseeded and roughly chopped
  • 1 handful lemonthyme leaves
  • salt and pepper, to taste



    Serves 4-6
    Prep time 30 mins
    Cook time 90 mins
    Total time 120 mins
total time


  1. Preheat oven to 180C.
  2. Marinate chicken thighs with lemonthyme, chilli, 1 tbsp vegetable oil, 1 tsp salt and a dash of pepper for 15 mins.
  3. Put courgette, carrot, leeks and garlic in a large oven-safe casserole dish. Add a dash of salt and pepper (to taste) and mix well.
  4. Arrange tomato halves on top of vegetable mix in casserole dish.
  5. Then put chicken thigh fillets over de vegetables and arrange the 6 pcs of chicken thighs, skin side-up on top again.
  6. Bake in oven for 90 mins till chicken skin is crisp and chicken’s cooked.
  7. Serve with baked potatoes or rice.

Am so glad this casserole turned out so well. It was delish, full of flavour and homegrown veggies would always be the best. I would make this again, sure.. 🙂

Rate this post if you like:
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)