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Roast chicken thighs with new potatoes and greens

Published: 19 Dec 19
Updated: 2 May 24

An easy, no-fuss dinner that you can make in one tray, this healthy recipe combines crispy chicken thighs, new potatoes and winter veg. If you like, it’s great with a little gravy, too.

There are so many ways to use a pack of chicken thighs and these chilli tahini noodles are one of them.

Easy
November 2019

Test kitchen approved

Serves 4-6
Hands-on time 15 min, oven time 45-50 min

An easy, no-fuss dinner that you can make in one tray, this healthy recipe combines crispy chicken thighs, new potatoes and winter veg. If you like, it’s great with a little gravy, too.

There are so many ways to use a pack of chicken thighs and these chilli tahini noodles are one of them.

Dairy-free recipes

Nutrition: For 6

Calories: 223kcals
Fat: 7.8g (1.9g saturated)
Protein: 20.2g
Carbohydrates: 16g (3.5g sugars)
Fibre: 3.9g
Salt: 0.3g

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Ingredients

500g new potatoes, halved if large
1 red onion, cut into wedges
1 leek, chopped
2 garlic cloves, crushed
1 tbsp olive oil
6 free-range skin-on, bone-in chicken thighs
150g kale, shredded
200ml good-quality chicken stock
1-2 tbsp sherry vinegar
A few fresh thyme sprigs (optional)

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Method

Heat the oven to 200°C/180°C fan/gas 6. Toss the potatoes, onion,
leek and garlic with the oil in a large roasting tin. Top with the chicken, then season with a little salt and plenty of black pepper. Roast for 40 minutes.
When the cooking time is up, remove the tin from the oven and stir in the kale, then pour in the stock. Return to the oven for 5-10 minutes until the chicken and potatoes are cooked and golden.
Add the vinegar to the tin and mix with the cooking juices for an easy gravy. Taste and season. Sprinkle with thyme, if you like.