‘Roast’ Chicken Dinner

All the flavor of a full Sunday roast, but in a speedy one-pan supper.
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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1 teaspoon olive oil

8 skin-on chicken thighs

Finely grated zest of 1 lemon, plus a squeeze of juice

3 sprigs of thyme, leaves picked

300 grams (10 ounces) baby new potatoes, halved

200 grams (7 ounces) baby carrots, halved lengthways

250 milliliters (1 cup) chicken stock

2 teaspoons Dijon mustard

160 grams (5 1/2 ounces) kale, tough stems removed and leaves shredded

Handful of flat-leaf parsley, roughly chopped


Special equipment:
Deep saute pan with lid
  1. Heat the oil in a large deep saute 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 to 15 minutes, or until the chicken skin turns crisp and a deep golden brown color. Turn the chicken and potatoes, add the carrots and cook for 2 to 3 minutes until the carrots are starting to become tender.
  4. 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.
  5. Serve straight to the table with a good squeeze of lemon juice and a generous sprinkling of parsley.
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