This dish makes an ideal simple but delicious winter dinner that will be popular with the whole family. Fragrant rosemary really helps lift the dish and bring out the subtle citrus flavour provided by the lemon zest. For a vegetarian option, remove the chicken and replace half the potato with sweet potato.
1 tablespoon olive oil
2 chicken breast fillets, thinly sliced
2 cloves garlic, thinly sliced
1kg potatoes, thinly sliced
1 onion, sliced
1 to 2 tablespoons chopped fresh rosemary
1 lemon, zested
300ml chicken stock
salt and pepper, to taste
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Preheat the oven to 200 degrees C. Grease an ovenproof casserole dish.
Heat the oil in a frying pan over a medium heat and cook and stir the chicken and garlic for 4 to 5 minutes.
Place 1/3 potatoes in the dish, top with half the chicken, onion, rosemary and lemon zest, season. Lay another 1/3 of the potatoes on top and repeat the layers finishing with potatoes. Pour over the stock, season well and cover.
Bake in the preheated oven for 45 minutes, removing the lid for the last 10 minutes until the potatoes are tender. Remove from the oven and serve.