Roasted Chicken with Potatoes and Kale

I love one pan dishes especially on weeknights when I am too tired to spend time in the kitchen. Thanks to Food and Wine magazine I found this yummy recipe of chicken, potatoes, kale all in one dish. After making a few adjustments to the already great recipe I was impressed with the outcome. What makes this dish special is that the juices from the chicken trickle down to the potatoes and kale which elevates their flavors. I served it with some sliced avocado on the side…..yummy!
6 marinated chicken thighs (marinade recipe below)
1 bunch kale chopped
1 1/2 pounds russet potatoes cut into wedges
2 cloves garlic minced 
1/2 a yellow onion sliced
1 tomato sliced
2 tbsp chicken broth
1/2 lemon juiced
Olive oil
salt and freshly ground pepper
chicken marinade ingredients
2 cloves garlic minced
1/2 inch fresh ginger minced
3 tsp Peruvian barbecue seasoning
salt and pepper
olive oil
– Preheat oven to 350 degrees. Chop kale, garlic and slice the onions and tomatoes. Potatoes can be cut into any shape of your choice, in this case I cut them into wedges. 
– In a large greased roasting pan, layer the mixture of potatoes, onions, garlic, kale and olive oil. 
– Place marinated chicken thighs over the vegetables and drizzle juice from half a lemon over the vegetables and chicken. Add 2 tbsp of chicken broth in the pan and cover with foil. Cook covered for 20 minutes and then remove foil. Cook uncovered for another 30 minutes. 

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