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Oven Baked Chicken & Bacon Casserole

Glutenfree, Dairyfree, Eggfree, Nutfree, Soyafree, Yeastfree
5 from 1 vote
Author Vicki Montague, The Freefrom Fairy


  • 2 chicken legs
  • 2-3 rashers of bacon - chopped
  • 1 onion - chopped
  • 2 large carrots - peeled and chopped
  • 1 stick celery - chopped
  • 1 clove garlic - finely chopped
  • 100 g green beans - I used frozen!
  • 2 sprigs of rosemary - woody bits removed and chopped
  • 500 ml chicken stock
  • Salt and pepper to taste


  • Pre heat your oven to 180 degrees, 160 degree fan or gas mark 4
  • Place the chopped onion, bacon and chicken in a large casserole dish on a low heat, and stir until lightly browned
  • Add the garlic, herbs and vegetables to the pot and fry for a further minute
  • Pour over the stock, bring to the boil, then remove from the heat
  • Place the pot carefully in the preheated oven and cook for about 1 hour (lid off) until the chicken is starting to fall off the bone and the vegetables are lovely and soft