Try this twist on a roast chicken, or make our classic roast chicken recipe.

Also check out our healthy chicken salad, healthy chicken soup, healthy chicken stew and more healthy chicken recipes.

This 'roast' chicken dinner recipe is adapted from Super Food in Minutes by Donal Skehan (Hodder, £25). Buy from Amazon here.


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


  • STEP 1

    Heat the oil in a large deep frying pan or casserole over a medium heat. Season the chicken thighs generously and put skin-side down in the pan with the lemon zest, thyme and potatoes.

  • STEP 2

    Allow the chicken thighs and potatoes to cook without moving for 10-15 minutes or until the chicken skins turn crisp and deep golden brown. Turn the chicken and potatoes, add the carrots and cook for 2-3 minutes or until the carrots are starting to become tender.

  • STEP 3

    Combine the chicken stock and mustard, then add to the pan. Bring to a simmer, then add the kale. Season, cover and cook for 15-20 minutes or until the chicken is cooked through, the potatoes and carrots are tender, and the liquid has reduced slightly.

  • STEP 4

    Serve straight to the table with a good squeeze of lemon juice and a generous sprinkling of parsley.


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