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Roasted Chicken Thighs with Potatoes & Kale

In this one pan dinner, chicken thighs are roasted in a screaming hot oven over a bed of baby potatoes, garlic and kale. The result is a mouthwatering meal in only thirty minutes, perfect for busy weeknights! The chicken turns brown and crispy, the potatoes soak up all the juices, and the kale transforms into a tender yet crispy replica of itself (it has been known to convert kale skeptics). I like to serve the chicken and vegetables with a quick garlic aioli for dipping, but they’re also delicious with simply a squeeze of lemon.
Servings: 4
Author: Nicki Sizemore

Ingredients

  • 1 medium onion , diced
  • ½ pound Tuscan kale (about 1 small bunch), stems removed and discarded, leaves coarsely chopped
  • 1 ½ pounds baby potatoes , halved, or 1½ pounds small red potatoes, quartered
  • 4 garlic cloves , peeled and smashed
  • 1 tablespoon coarsely chopped fresh thyme
  • 4 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 8 bone-in , skin-on chicken thighs
  • 1 teaspoon paprika
  • 1 teaspoon lemon zest
  • 1 lemon , cut into wedges, for serving
  • Garlic aioli , for serving (optional)

Instructions

  • Preheat the oven to 500˚F. Line a large baking sheet with aluminum foil.
  • In a large bowl, combine the onion, kale, potatoes, garlic and half of the thyme. Add 3 tablespoons of the olive oil and season well with salt and pepper. Toss well to coat. Transfer to the baking sheet and spread in an even layer.
  • In the same bowl (no need to clean) add the chicken thighs, the remaining thyme, the paprika and lemon zest. Add the remaining tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange the chicken, skin side up, on top of the vegetables.
  • Roast the chicken for 15 minutes. Transfer the chicken to a plate and gently stir the vegetables, then spread in an even layer. Rearrange the chicken on top. Roast 10-15 minutes longer, or until the chicken juices run clear and the skin is golden brown. Squeeze a wedge or two of fresh lemon juice over top. Let sit 5 minutes.
  • Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges. For additional flavor, add a smear of garlic aioli.