All the flavour of a full Sunday roast, but in a speedy one-pan supper.


Equipment: Deep sauté pan with lid
Serves: 4

  • 1 tsp olive oil
  • 8 skin-on chicken thighs
  • finely grated zest of 1 lemon, plus a squeeze of juice
  • 3 sprigs of thyme, leaves picked
  • 300g (10oz) baby new potatoes, halved
  • 200g (7oz) baby carrots, halved lengthways
  • 250ml (1 cup) chicken stock 
  • 2 tsp Dijon mustard
  • 160g (5½oz) kale, tough stems removed and leaves shredded
  • handful of flat-leaf parsley, roughly chopped  


  1. Heat the oil in a large deep sauté pan over a medium heat.
  2. Season the chicken thighs generously with salt and pepper and place skin-side down in the pan with the lemon zest, thyme and potatoes.
  3. Allow the chicken thighs and potatoes to cook without moving for 10–15 minutes, or until the chicken skin turns crisp and a deep golden brown colour.
  4. Turn the chicken and potatoes, add the carrots and cook for 2–3 minutes until the carrots are starting to become tender.
  5. Combine the chicken stock and mustard, then add to the pan. Bring to a simmer, then add the kale.
  6. Season, cover and cook for 10 minutes more until the chicken is cooked all the way through, the potatoes and carrots are tender and the liquid has reduced slightly.
  7. Serve straight to the table with a good squeeze of lemon juice and a generous sprinkling of parsley.