Roasted Chicken with Potatoes and Kale (Sheet Pan)

Crispy, juicy chicken thighs with tender baby potatoes and crisped kale. A hearty, easy sheet pan dinner.

8 chicken thighs, bone-in, skin-on
sea salt
black pepper, freshly ground
4 Tbsp. extra-virgin olive oil, divided
1½ lbs baby potatoes, about ½" size
3 cloves garlic, minced
1 Tbsp. fresh thyme leaves, chopped
1 Tbsp. fresh rosemary, chopped
1 lemon, sliced
1 bunch kale, stems removed and leaves torn into bite-sized pieces

Preheat an oven to 425°F (220°C/200°C fan, Gas Mark 7). Lightly oil a baking sheet or coat with nonstick spray.

Season chicken thighs with 1½ tsp. salt and 1 tsp. pepper.

Heat 1 Tbsp. olive oil in a large cast iron skillet over medium heat. Working in batches, add chicken, skin-side down and sear both sides until golden brown, about 2-3 minutes per side.

Place chicken in a single layer onto the prepared baking sheet.

In a large bowl, combine potatoes, garlic, thyme, rosemary, lemon and 2 Tbsp. olive oil; season with salt and pepper, to taste.

Place potato mixture in a single layer around the chicken on the prepared baking sheet.

Place into the preheated oven and bake until the chicken is almost cooked through and the potatoes are almost tender, about 25-30 minutes.

In a large bowl, massage kale with remaining 1 Tbsp. olive oil.

Remove sheet pan from oven; stir potatoes and add kale. Place into oven and continue to roast for an additional 10-12 minutes, or until the kale has crisped. Let stand 5 minutes, then serve.

Makes 4 servings.