Chicken breast, skinless and boneless
One medium potato, skin on, scrubbed, sliced thinly
One large onion, sliced thinly
Several cloves garlic, sliced
Olive oil
Black pepper
Paprika, Ras el hanout or Garam Masala *
Lemon juice
White wine (dry)

Place the chicken in a bowl, add a little olive oil then sprinkle with *your choice.

Layer up a casserole dish thus:

Potatoes, onions and garlic
Chicken
Onions, garlic and potatoes

Sprinkling with crushed black pepper and a drizzle of olive oil finishing off with an ample squeeze of lemon and a big glugg of white wine.

Place dish in a pre heated hot oven (about 200°C fan) and cook for 10 minutes. Then reduce oven to 180°C and continue to cook for a further 30 minutes or so by which time the potatoes on top will have started to crisp up, the ones at the bottom will be soft and have soaked up the juices and the chicken will be tender but not dry. Serve with greenery of your choice.

Baked Chicken