A wintry wish-list of one-pot cooking, this cosy number has it all, from golden and tender chicken, to creamy potatoes and fragrant tarragon and lemon. Give it some time in the oven (not heaps), then lift the lid on country farmhouse feels.
Preheat oven to 200°C fan-forced. Cut potatoes into 1cm-thick slices. Thinly slice lemon. Remove kale leaves from their stems and tear into bite-size pieces.
Place potato, lemon and kale in a large ovenproof casserole dish. Drizzle with oil, season with salt and pepper and toss well to coat.
Place chicken and thyme sprigs on top of potato and kale and dot chicken with butter. Season well with salt and pepper.
Crush garlic. Dissolve stock cube in 250ml (1 cup) boiling water. Add garlic to stock and stir to combine. Pour stock mixture over chicken.
Cover dish with a lid and bake for 20 minutes or until potato has softened. Carefully remove lid and bake for a further 20–25 minutes or until chicken and potato are golden brown and cooked through.
Divide vegetables and chicken between bowls and spoon over any roasting juices to serve.