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Clean recipe · prevention.com

Roasted Chicken and Potatoes With Kale

With a whopping 38 grams of protein, this easy, healthy chicken recipe is guaranteed to be a filling crowdpleaser. Plus, it only takes one pot to make!

Original recipe: prevention.com

Yield:
4 servings
Prep:
0 sec
Cook:
0 sec
Total:
40 min
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Ingredients

  1. 1 lb. yellow potatoes, cut into 3/4-in. pieces
  2. 1/2 c. green olives
  3. 2 tsp. fresh thyme leaves
  4. 3 tbsp. olive oil, divided
  5. kosher salt
  6. pepper
  7. 1 lemon, halved
  8. 1 tsp. paprika
  9. 4 small chicken legs, split (4 drumsticks and 4 thighs; about 2 1/2 lbs.)
  10. 4 c. baby kale

Instructions

  1. Heat oven to 425°F. On large rimmed baking sheet, toss potatoes, olives, and thyme with 2 tbsp. oil and 1/4 tsp. each salt and pepper. Place lemon halves, cut sides down, on baking sheet.
  2. In small bowl, combine paprika, remaining tbsp. oil, and 1/2 tsp. each salt and pepper. Rub mixture all over chicken and transfer chicken to baking sheet, nestling among vegetables.
  3. Roast chicken and vegetables until chicken is golden brown and cooked through, 25 to 30 min.
  4. Transfer chicken to plates, scatter kale over vegetables in pan, and return to oven until kale is just beginning to wilt, about 1 min. Fold kale into potatoes, squeeze juice of lemon over vegetables, and serve with chicken.