Lemon Chicken Drumsticks and Vegetable Casserole

To Prep
To Cook
Lemon and chicken is one of the most popular combos. Using King soup mix makes this casserole super easy and tasty.


2 tablespoons Olivado Avocado Cooking Oil 

9 Waitoa Chicken Drumsticks 

1 packet King Soup Country Chicken Soup Mix  

1 lemon, juice and thin strips of peel

½ cup white wine, Brancott Estate Pinot Gris 

3 cups hot water


To serve: 

Delmaine Pesto Sauce 

Extra lemon

Superb Herb Basil


Beer : Emerson’s Big Rig APA


We made our casserole in Le Creuset Signature Cast iron Low Round Casserole 


  1. 1. Preheat the oven to a fan grill setting.
  2. 2. Place chicken drumsticks in a cast iron casserole dish. Drizzle oil all over the chicken and place under a hot grill for 5-7 minutes each side until the chicken is brown all over. Alternatively, you can brown the chicken on the stove top. Heat oil in a casserole dish over a medium heat. Add the chicken and brown on all sides until well coloured.
  3. 3. Reset the oven to 200C fan bake setting.
  4. 4. Add the soup mix around the chicken and the lemon peel.
  5. 5. Pour the wine and hot water into the casserole. Make sure all the soup mix is covered in liquid. If not, add a little more hot water.
  6. 6. Bake uncovered in the oven for 1 hour.
  7. 7. Add the lemon juice and season with salt and pepper to taste. Scatter the extra lemon peel, pesto sauce and basil leaves to serve.
  8. 8. Well chilled American style pale ale goes very well with the citrusy chicken.
High in Fibre