- dinner
- poultry
- high-protein
- low-carb
- one-pan
One-Pan Chicken & Greens
Juicy chicken thighs with wilted greens and lemon in a single pan — minimal washing up, maximum flavour.
4 servings Prep 10 min Cook 25 min 10 min + 25 min Easy
Ingredients
- 8 bone-in, skin-on chicken thighs (about 900 g)
- 1 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp smoked paprika
- 2 tbsp extra-virgin olive oil
- 1 leek, trimmed and sliced into half-moons
- 3 cloves garlic, minced
- 1/2 cup low-sodium chicken stock
- 300 g Swiss chard or kale, tough stems removed and leaves chopped
- 1 lemon — juice of
- 2 tbsp fresh parsley, chopped
Instructions
- Heat the oven to 200°C (400°F). Season the chicken thighs all over with the salt, pepper, and paprika.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the thighs skin-side down and cook for 6–8 minutes, until the skin is deeply golden and crisp. Flip and cook for 2 more minutes, then transfer to a plate.
- Reduce the heat to medium and add the leek. Cook for 3–4 minutes, stirring, until softened. Add the garlic and cook for 30 seconds until fragrant.
- Pour in the stock and scrape up the browned bits. Add the greens in handfuls, stirring until wilted.
- Nestle the chicken back into the pan, skin-side up, and transfer the skillet to the oven. Roast for 12–15 minutes, until the thighs are cooked through.
- Squeeze over the lemon juice, scatter with parsley, and serve straight from the pan.
Notes
- If you do not have an oven-safe skillet, transfer everything to a baking dish before roasting.
- The greens will look like a lot at first — they collapse to about a quarter of their volume.
- Leftovers keep for 3 days. The crisp skin softens on reheating, so crisp it briefly under a grill if that matters to you.
