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