Rosemary Chicken

Easy Fresh Rosemary Chicken Boulangère


Prep : 15 Minutes

Cook : 45 minutes

Serves : 4


  • 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 total reviews

Rosemary in a planter
Rosemary Chicken Boulangere | Season Herbs

Get ready for this to become a weekday staple for your household, it’s easy to prepare and you have plenty of time to get on with other tasks while it bakes in the oven.

Boulangère is a french term used to describe baking meat, potatoes and onion together as a one pot dish. This is a very simple recipe that offers plenty of flavour to compliment the rosemary chicken!

  • Step 1

To start, bring the oil to a medium heat and fry the thinly sliced chicken slices and onion for 4-5 minutes.

  • Step 2

Add the garlic and cook for another minute being careful to not burn them. Pour in the stock, rosemary and lemon zest. Season with salt and pepper to taste.

  • Step 3

The trick to successfully cook the boulangère potatoes is to cut them into very thin slices, then it’s time to start layering!

  • Step 4

Take one third of the sliced potatoes and create your first layer at the bottom of your ovenproof dish, then layer alternatively with the chicken and sauce. Finish with a double layer of potatoes at the top. 

  • Step 5

Pop a lid on the dish if you have one or cover with tin foil. Bake for 45 minutes at 180°C, taking off the cover for the last 10 minutes. You can leave it in longer depending on how the potatoes are cooking, you want them to be tender yet with a golden brown on the edges.

Wouldn't it be great to harvest the herbs for this dish from home? Take a look at our classic collection of high quality plants ready to be planted in your kitchen garden. 

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