Lemon & garlic chicken

29 August 2019 / Posted in Dinner Easy meals
Lemon and garlic chicken prepared in AMC

Lemon and garlic always complement each other. This recipe is an easy one-pan dish that's delicious and perfect for busy households. The chicken cooks up slowly and is flavourful and tender. Including vegetables to the casserole adds to the convenience – supper will be ready to serve in under 50 minutes.

Lemon and garlic chicken prepared in AMC

Lemon & garlic chicken

Serves 6 – 8
8 – 10 chicken thighs or other chicken pieces
2 medium onions, quartered
6 cloves of garlic, thinly sliced
4 baby marrows, thinly sliced, lengthwise
1 red pepper, seeded and thickly sliced into strips
250 g mushrooms, cut into chunks
125 ml chicken stock
20 ml fresh, chopped or 10 ml dried origanum
50 - 60 ml lemon juice
10 ml fresh, grated lemon rind
salt and freshly ground black pepper to taste
15 ml corn flour, mixed with water to form a paste


  1. Heat an AMC 24 cm Gourmet Dome Fry Pan, Roaster or 30 cm Electric Frying Panover a medium temperature until the Visiotherm® reaches the first red area. 
  2. Brown chicken pieces, skin side first, on both sides, then remove from pan. Add onions and garlic and sauté until lightly browned, but not cooked through. 
  3. Add other vegetables one at a time and sauté until vegetables are lightly brown. Spoon vegetables out and set aside. 
  4. Return chicken to unit. Combine stock, herbs, lemon juice, and rind. Pour over chicken pieces and season to taste. 
  5. Cover with lid and simmer over a low heat for 30 minutes. The Visiotherm® should remain in the optimum cooking area. 
  6. Return vegetables to the unit. Simmer for an additional 10 - 15 minutes or until chicken and vegetables are cooked through. Stir in corn flour and simmer until thickened. Serve with rice, couscous or salad. 
  • Add 125 ml cream or sour cream for a richer meal.
  • Prepare until step 4, cover with tin foil and bake with all the vegetables added at 180 °C for 45 minutes.