Getting hitched with your kids in tow – madness or magic?
Getting hitched with your kids in tow – madness or magic?

Jessie Collins

The truth about raising your tween
The truth about raising your tween

Amanda Cassidy

Laura Mullett: A week in my wardrobe
Laura Mullett: A week in my wardrobe

Laura Mullett

How to build resilience when everything around you is falling apart
How to build resilience when everything around you is falling apart

Niamh Ennis

August: What to watch, stream, read and listen to this week
August: What to watch, stream, read and listen to this week

Sarah Finnan

Sienna Miller’s home is a 16th century English thatched cottage of dreams — see for yourself
Sienna Miller’s home is a 16th century English thatched cottage of dreams — see for...

Sarah Gill

Supper Club: Chicken with spring onions in satay sauce
Supper Club: Chicken with spring onions in satay sauce

Meg Walker

This Tipperary log cabin with gorgeously Scandi interiors is on the market for €299,500
This Tipperary log cabin with gorgeously Scandi interiors is on the market for €299,500

Megan Burns

Social Pictures: Special preview screening of Jordan Peele’s NOPE
Social Pictures: Special preview screening of Jordan Peele’s NOPE

Sarah Gill

Lunchtime Shopping Fix: Maternity staples to save you completely overhauling your wardrobe
Lunchtime Shopping Fix: Maternity staples to save you completely overhauling your wardrobe

Sophie Power

Image / Living / Food & Drink

Donal Skehan’s speedy one-pan ‘roast’ chicken dinner


DONAL'S SUPER FOOD IN MINUTES by Donal Skehan. Hodder & Stoughton 2019.

Donal Skehan’s speedy one-pan ‘roast’ chicken dinner

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

‘Roast’ Chicken Dinner
Serves 4

Ingredients

  • 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
  • handful of flat-leaf parsley, roughly chopped


Method

Heat the oil in a large deep sauté pan over a medium heat.

Season the chicken thighs generously with salt and pepper and place 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 skin turns crisp and a deep golden brown colour. Turn the chicken and potatoes, add the carrots and cook for 2-3 minutes 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 10 minutes more until the chicken is cooked all the way 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.

 

Extracted from Super Food in Minutes by Donal Skehan (Hodder & Stoughton, approx €28). Photograph by Issy Croker.