'Roast' chicken dinner

‘Roast’ chicken dinner

  • serves 4
  • Easy

Try Donal Skehan's recipe with all the flavours of a full Sunday roast but with far less washing-up. A low-calorie winner, even with all those delicious roast potatoes


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

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



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


  • 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.

Any leftovers? Turn them into our left-over roast chicken pie

Nutritional Information

  • Kcals 316
  • Fat 16.1g
  • Saturates 4.3g
  • Carbs 12.7g
  • Sugars 3.4g
  • Fibre 4.8g
  • Protein 27.7g
  • Salt 0.9g