1kg Charlotte or other waxy potatoes, halved lengthways
1 large garlic bulb, cloves separated
Grated zest and juice of 2 unwaxed lemons
12 skinless and boneless chicken thighs
200g kale, shredded
PREHEAT the oven to 200°C/fan 180°C/gas 6.
Cook the potatoes in a saucepan of boiling water over a high heat for 12-15 minutes. Drain well and tip into the roasting tin.
Peel and finely grate 3 garlic cloves, mix with half of the lemon zest and all of the lemon juice and rub into the chicken to coat. Season lightly, slash the flesh of each chicken thigh a few times and arrange on top of the potatoes.
Tuck the remaining garlic cloves around the potatoes. Spray with a little low-calorie cooking spray and cook in the oven for 20 minutes.
Spray the kale with low-calorie cooking spray, scatter over the chicken and cook for a further 15 minutes, or until the kale is crispy and the chicken is cooked through.
Pop the garlic cloves from their skins, mash and toss through the chicken and veg. Scatter the remaining lemon zest to serve.
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