Shortcut to a delicious meal for two with just four ingredients
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Preheat the oven to 200ºC, gas mark 6. Put the chicken into a medium roasting tray, skin-side up. Drizzle with 1 tbsp olive oil, season and roast for 10 minutes.
Remove the butter from the roasting vegetables, then tumble them and the rosemary from the pack in the chicken juices. Season. Roast for 35-40 minutes until the chicken is golden, with no pink meat and the juices run clear. Add the lemon zest and juice to the tray for the final 5 minutes of cooking time.
Melt the butter in a large pan, then tear in the kale, leaving out any large stems and toss for 3-5 minutes until tender. Serve with the chicken and vegetables.
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Quantity of Essential Chicken Thigh Fillets, Skinless & Boneless in trolley 0
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£4.76 each est.Price per unit
£8.50/kg0 added
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Quantity of Waitrose Roasting Tray in trolley 0
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£2.65Price per unit
66.3p/100g0 added
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Quantity of Cooks' Ingredients Unwaxed Lemons in trolley 0
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£1.35Price per unit
33.8p each0 added
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Quantity of Pentland Brig Kale in trolley 0
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£1.65Price per unit
£11/kg
