What the Irish in Australia miss at Christmas: the cold, the full fridge and the roast potatoes
What the Irish in Australia miss at Christmas: the cold, the full fridge and the...

Hannah Kingston

This Wexford estate with swimming pool, gym, tennis court and a gate lodge is on the market for €2.5 million
This Wexford estate with swimming pool, gym, tennis court and a gate lodge is on...

Megan Burns

IMAGE staffers on the essentials that make their Christmas
IMAGE staffers on the essentials that make their Christmas

Holly O'Neill

11 of the best Christmas sandwiches across Ireland
11 of the best Christmas sandwiches across Ireland

Sarah Finnan

‘I was disgusted… they could have helped’: Onlookers filmed Rachel McElroy in a Cork club as she was being sexually assaulted
‘I was disgusted… they could have helped’: Onlookers filmed Rachel McElroy in a Cork club...

Megan Burns

THE CAREER COACH: Seminar 4 Your Work/Life Balance
THE CAREER COACH: Seminar 4 Your Work/Life Balance

IMAGE

A fashion editor’s guide to wearing sequins
A fashion editor’s guide to wearing sequins

Marie Kelly

Shop Irish this Christmas: Meet the Claire Graham of The Old Mill Stores in West Cork
Shop Irish this Christmas: Meet the Claire Graham of The Old Mill Stores in West...

Lauren Heskin

Sparkly, dangly earrings to dress up your party season wardrobe
Sparkly, dangly earrings to dress up your party season wardrobe

Holly O'Neill

This new pre-loved fashion website is going to completely change the way you shop for vintage
This new pre-loved fashion website is going to completely change the way you shop for...

Sarah Finnan

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.