- 1 1/2 pounds tender, young kale, stems and inner ribs removed**
- 1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
- 1 medium onion, thinly sliced
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 8 whole chicken legs (about 10 ounces each)
- 1 teaspoon paprika
- Lemon wedges for serving
- Preheat the 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.
- Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumstick and thigh. Season with salt and pepper, sprinkle with paprika, and set on top of the vegetables.
- Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.
This one-pan recipe is a meal in itself, but it would also be delicious with homemade hummus or other easy spreads like cucumber-yogurt dip.
For a lower fat version, use chicken breast instead of legs. Leave the skin on during cooking to retain moisture, but remove it before eating.
Suggested Wine Pairing
Full-bodied, pear-inflected Chardonnay.
**Kale is packed with nutrients, including folic acid and vitamins A, C, and K.