This is one-pan cooking at its simplest — chicken breast layered between potato, onion and garlic, so everything cooks in the same juices and nothing extra is needed. It's the kind of dish you throw together from what's in the fridge on a Tuesday, choosing whichever spice happens to be open in the cupboard – paprika, ras el hanout, or garam masala all work equally well. A splash of white wine and a squeeze of lemon do the rest.

Ingredients for baked chicken potato onion

• Chicken breast, skinless and boneless
• 1 medium potato, skin on, scrubbed, thinly sliced
• 1 large onion, thinly sliced
• Several garlic cloves, sliced
• Olive oil
• Black pepper
• Paprika, ras el hanout, or garam masala (your choice)
• Lemon juice
• Dry white wine

Method:

1. Place the chicken in a bowl, add a little olive oil, then sprinkle with your chosen spice.
2. Layer a casserole dish: potatoes, onions and garlic on the bottom, chicken in the middle, then onions, garlic and potatoes on top.
3. Sprinkle with crushed black pepper, drizzle with olive oil, then finish with a squeeze of lemon and a good glug of white wine.
4. Place in a preheated hot oven (200°C fan) and cook for 10 minutes, then reduce to 180°C and continue for a further 30 minutes or so, until the top potatoes have crisped, the bottom ones are soft and soaked with juices, and the chicken is tender but not dry.
5. Serve with greenery of your choice.

If you like this kind of one-pan cooking, my Easy One-Tray Chicken and Veg Bake is built on the same "one dish, minimal fuss" principle.

This baked chicken potato onion recipe is part of my Chicken Recipes collection.
Wonky photos, proper food, genuine adventures – The Flexible Chef