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One pan roast chicken by Donal Skehan


2 tbsp butter

1 tsp olive oil

8 Chicken thighs

8 baby potatoes, sliced in half

6 sprigs of thyme

3 garlic cloves, finely sliced

4 carrots, chopped

250ml chicken stock

150g kale leaves

Flat leaf parsley, roughly chopped

Juice of ½ lemon, slices of the other half

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