Five Veg Summer Chicken Casserole

Prep 15 mins

Cooking 40 mins

Serves 3

One – pot meals aren’t just for winter! Here is our fast, easy and healthy summer casserole. The perfect dish to use up seasonal summer veggies. This delish meal with minimal cleanup is great for those busy weeknights!

All it requires is some added crunch from a fresh and vibrant salad.

What you will need

  • Natural Herbs & Spices Everyday Seasoning
  • 6 chicken thighs, skin on
  • Olive oil
  • 350g Zucchini, roughly chopped
  • 3 large carrots, peeled and roughly chopped
  • 1 large red pepper, deseeded and roughly chopped
  • 1 large yellow pepper, deseeded and roughly chopped
  • 1 large red onion, peeled and roughly chopped
  • 300g medley of baby tomatoes, halved
  • 2 medium lemons
  • Handful of parsley, chopped


Start off by drizzling in one tablespoon of oil into an oven-safe casserole dish. Then generously season chicken thighs with Natural Herbs and Spices Everyday Seasoning. Fry the chicken in one tablespoon of oil, until golden brown and the skin is nice and crispy. Place the chicken into the prepared casserole dish.

Then, throw the carrots in to the frying pan, with the cooking fat and cook until carrots are caramelized. Place carrots and the rest of the veggies into the casserole. Sprinkle the veggies with Natural Herbs and Spices Everyday Seasoning and toss the chicken and veggies around to evenly coat with oil and seasoning. Roast the casserole at 200°C for 30-35 mintues until chicken is cooked through and veggies are tender.

Now, cut the lemons in half and place cut side down in the same pan that the chicken and carrots were cooked. Fry the lemons until charred. Remove casserole from oven and squeeze over charred lemon juice. Sprinkle over fresh parsley to give the casserole a bit of pizzazz and then enjoy !!

Photographer: Elsa Vermeulen -

Recipe by food stylist and blogger of everything wholesome & tasty, Yena Mgobhozi: