Roast chicken thighs with new potatoes and greens

Step 1

Heat the oven to 200°C/180°C fan/gas 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.

Step 2

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.

Step 3

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.