This is a favourite recipe and so quick and easy – a total mid-week winner dinner…
I N G R E D I E N T S
5-6 chicken thighs (we used skin on, but you can remove if you prefer or use boneless/skinless chicken thighs)
Bag of baby potatoes halved
1 lemon, sliced into 4
1 garlic bulb, sliced in half
Half a bag of kale
A handful of basil, finely chopped
Salt and pepper
M E T H O D
1. Pre-heat the oven to 180°C fan. In a large roasting dish (we love Staub) place the chicken, potatoes, lemon and garlic. Because we used chicken with the skin on and this releases a lot of juice, we didn’t add any oil, but you can do it if you’re using skinless chicken to stop it drying out. Roast for approx. 30-40 minutes or until the chicken and potatoes are nicely browned.
2. Remove the tray from the oven and add the kale on top, place back in the oven for 5 minutes until the kale is browned slightly.
3. Once the kale has cooked, remove it from oven and mix in the basil and some salt and pepper to season. That’s it! If you want to add other veggies you can, we mixed in spinach at the end but also other herbs or if you’ve got some white wine open you could add some of that too. Easy, quick and so delicious.