All the flavour of a full Sunday roast, but in a speedy one-pan supper.
Equipment: Deep sauté pan with lid
- 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
- Heat the oil in a large deep sauté pan over a medium heat.
- Season the chicken thighs generously with salt and pepper and place skin-side down in the pan with the lemon zest, thyme and potatoes.
- 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.
- Turn the chicken and potatoes, add the carrots and cook for 2–3 minutes until the carrots are starting to become tender.
- Combine the chicken stock and mustard, then add to the pan. Bring to a simmer, then add the kale.
- 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.
- Serve straight to the table with a good squeeze of lemon juice and a generous sprinkling of parsley.