Baked Chicken with Onion and Thyme


For 1 Continued...
1 chicken breast 1 tspn oil
2 medium potatoes 2 or 3 rashers bacon
½ onion (150 gm prepared weight) 2 bay leaves
1 tbspn thyme 2 chicken stock cubes
25 gm butter Freshly ground black pepper



  1. Using an ovenproof casserole put ½ of the potatoes in the bottom of the dish.
  2. Cover the potatoes with ½ of the sliced onions.
  3. Sprinkle ½ of the thyme over the onions, season with pepper and add 1 bay leaf.
  4. Heat the butter in a frying pan and brown the bacon and chicken.
  5. Transfer the bacon and chicken to the casserole, reserving the fat.
  6. Sprinkle on the remaining thyme, the second bay leaf and season with pepper.
  7. Add the remaining sliced onion followed by a layer of potato slices.
  8. Season the potatoes lightly with a pinch of salt.
  9. Pour in the stock making sure that the stock does not cover the top layer of potatoes.
  10. Brush the top layer of potatoes with the reserved fat and oil.
  11. Cover, and cook in the preheated oven for 2 hours.
  12. Finally, uncover the casserole and place under a heated grill until the potatoes are beginning to brown.


Any bacon can be used, but I like smoked.
The preparation stage
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Enlarge image

The finished meal

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