1 tbsp olive oil
2 chicken breasts, thinly sliced
2 cloves garlic, thinly sliced
1kg Maris Piper potatoes, thinly sliced
1 onion, sliced
1 x pot Rosemary, chopped
Zest of 1 lemon
300ml chicken stock
1 Preheat the oven to 200oC, gas mark 6. Grease an ovenproof casserole dish.
2 Preheat the oven to 200oC, gas mark 6. Grease an ovenproof casserole dish.
3 Heat the oil in a frying pan and fry the chicken and garlic for 4-5 minutes.
4 Place 1/3 potatoes in the dish, top with half the chicken, onion, rosemary and lemon zest, season.
5 Lay another 1/3 of the potatoes on top and repeat the layers finishing with potatoes. Pour over the stock and season well.
6 Cover and bake for 45 minutes, removing the lid for the last 10 minutes until the potatoes are tender.
For a vegetarian option, remove the chicken and replace half the potato with sweet potato.