One-pan 'roast' chicken with potatoes, kale and thyme recipe

One-pot chicken with thyme-fried potatoes recipe
All the best things about a Sunday roast, cooked as one - Issy Croker

All the flavour of a full Sunday roast, but in a speedy one-pan supper.


Prep time: 5 minutes

Cooking time: 35 minutes




  • 1 tsp olive oil

  • 8 skin-on chicken thighs

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

  • 3 sprigs of thyme, leaves picked

  • 300g baby new potatoes, halved

  • 200g baby carrots, halved lengthways

  • 250ml chicken stock

  • 2 tsp Dijon mustard

  • 160g kale, tough stems removed and leaves shredded

  • A handful of flat-leaf parsley, roughly chopped


  1. Heat the oil in a large, deep sauté 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 10-15 minutes, or until the chicken skin turns crisp and a deep golden-brown colour.

  4. Turn the chicken and potatoes, add the carrots and cook for two to three minutes until the carrots start to become tender.

  5. Combine the chicken stock and mustard, then add to the pan. Bring to a simmer, then add the kale.

  6. 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.

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