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main-meals

One Pan Roast Chicken

Tender chicken mixed with potatoes, greens and a kick of lemon.

35 4
One Pan Roast Chicken | DonalSkehan.com, Tender chicken mixed with potatoes, greens and a kick of lemon.

main-meals

One Pan Roast Chicken

Tender chicken mixed with potatoes, greens and a kick of lemon.

Wednesday, March 27, 2019
US / METRIC

2 tbsp butter

1 tsp olive oil

8 Chicken thighs

8 baby potatoes, sliced in half

6 sprigs of thyme

3 garlic cloves, finely sliced

4 carrots, chopped

250ml chicken stock

150g kale leaves

Flat leaf parsley, roughly chopped

Juice of ½ lemon, slices of the other half

2 tbsp butter

1 tsp olive oil

8 Chicken thighs

8 baby potatoes, sliced in half

6 sprigs of thyme

3 garlic cloves, finely sliced

4 carrots, chopped

8 oz chicken stock

1 1/2 cups kale leaves

Flat leaf parsley, roughly chopped

Juice of ½ lemon, slices of the other half

Large high-sided frying pan

35mins
Serves 4

This is a favourite in my home! It’s so easy with lots of fresh ingredients and you only need to clean one pan after it’s done! The last squeeze of lemon juice at the end makes all the difference, so don’t miss that step.

Place a large high sided frying pan over a medium heat and add the butter and oil.
Season the chicken thighs generously and place skin side down in the pan with the baby potatoes & thyme sprigs. Allow the chicken thighs and potatoes to cook out without moving for 10-15 minutes or until the chicken skin goes a deep golden brown colour and the skin turns crisp.
Flip the chicken and potatoes, add the carrots, lemon slices and garlic cloves and fry for 2-3 minutes shuffling in the pan until the garlic is just tender.
Add the chicken stock and bring to a steady simmer. Add the kale leaves and cover with a lid. Continue to cook for 5 minutes until the chicken is cooked all the way through, the potatoes and carrots are tender and liquid has reduced slightly.
Serve straight to the table with a good squeeze of lemon juice and a generous sprinkle of flat leaf parsley.
35mins
Serves 4

Ingredients
US / METRIC

2 tbsp butter

1 tsp olive oil

8 Chicken thighs

8 baby potatoes, sliced in half

6 sprigs of thyme

3 garlic cloves, finely sliced

4 carrots, chopped

250ml chicken stock

150g kale leaves

Flat leaf parsley, roughly chopped

Juice of ½ lemon, slices of the other half

2 tbsp butter

1 tsp olive oil

8 Chicken thighs

8 baby potatoes, sliced in half

6 sprigs of thyme

3 garlic cloves, finely sliced

4 carrots, chopped

8 oz chicken stock

1 1/2 cups kale leaves

Flat leaf parsley, roughly chopped

Juice of ½ lemon, slices of the other half

You'll Need

Large high-sided frying pan

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