Tender juicy chicken with golden roasted potatoes and crispy kale all in this one pan dinner.
4 chicken legs, split
5 kale leaves
4 potatoes, cut 1/4 - 1/2" thick
1 onion, thinly sliced
1/4 cup olive oil
salt, pepper, smoked paprika and dry oregano to taste
1 or 2 sprigs of rosemary
lemon to serve
Take the kale leaves and remove the stems. Then massage them with a little oil until softened and bright green. Roughly chop then place in large oiled roasting pan. Cut the potatoes and onion and toss with olive oil. Spread out in the pan with the kale and sprinkle with salt and pepper.
Cut the chicken legs in half and lay them in between the potatoes. It's ok if they cover the kale and onions. Give everything a good shake of salt, pepper, oregano and paprika.
Cover with foil and bake in a 450°F oven for 30 minutes, then remove the foil and return the pan to the oven for another 30-40 minutes.
Add a little green to the plate and you're good to go!
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