Tuesday, December 7, 2010

Roasted Chicken with Potatoes and Kale

This is such an easy dinner!  Plus it is healthy- you get starch, protein, and vegetables all in dish.  It is also pretty cheap and doesn’t require many ingredients.  It took me about fifteen minutes to prep everything and then the chicken just roasts for an hour (smelling amazing the whole time).  Buying chicken with bones in is important because it helps retain moisture.

Roasted Chicken with Potatoes and Kale
makes 4 servings
1 lb kale, stems and inner ribs removed
1 lb fingerling potatoes, quartered
1 medium onion, sliced
¼ cup olive oil
Salt and fresh pepper
4 bone-in chicken thighs
4 bone-in chicken legs
1 teaspoon paprika
Lemon wedges, for serving
Preheat oven to 450 degrees.  In a very large roasting pan, toss the kale, potatoes, and onion with the olive oil.  Season with salt and pepper and spread in an even layer.
Generously season chicken with salt and pepper.  Set them skin side up on the vegetables and sprinkle with paprika.
Cover the pan with foil.  Roast in the upper third of the oven for 20 minutes.  Remove the foil and roast for 30 minutes longer, until the chicken is cooked and the vegetables are tender.  Transfer chicken to plates along with the vegetables.  Serve with lemon wedges.

1 comment:

  1. So delicious and it seemed so easy! I will have to try this one sometime soon!