In our house, we have roast chicken, in one form or another, about once a week. This particular chicken dish is a one-pot meal, making it a great dish for an easy week-night dinner. We eat the leftovers cold during the week, each of us taking it for lunch either as-is or cut up into chicken salad. By cooking the chicken on top of the kale, the juices turn the vegetables into a rich tasting side-dish. And the potatoes are lemony and bright.
Kale is everywhere these days. Truth be told, I’m a little sick of it. But, it is extremely nutritious, and in this recipe, it really is the perfect foil to catch all of the lemony juices from the chicken. Make sure you clean the kale thoroughly and remove the center thick stems from the leaves. Here, I made it even easier by using a pre-washed and cut bag of organic kale that I found in Whole Foods. I just poured it into the bottom of two baking dishes.
While kale may be overused these days, it is good to include it in your repertoire because of its many health benefits. It is a great source of fiber and calcium. It is also rich in many minerals, including magnesium, iron and potassium. One serving contains 200% of the daily requirements of Vitamin C and 180% of Vitamin A.
Next, I just arranged the raw chicken on top of the kale. Then the seasoned potatoes and lemons. I also threw in some whole garlic cloves to boost the immune system. I made two trays — one with large leg quarters and one with much smaller thigh pieces.
The key to the dish is seasoning. The chicken gets seasoned. And the potatoes get seasoned separately. Lemon and thyme add the finishing touches.
The finished product is a homey, one-dish meal.
Lemony Roast Chicken With Kale And Potatoes
3 large heads of kale, cleaned and washed and cut into pieces (or 1 large bag)
4 chicken leg quarters and 8 chicken thighs, all with skin and bones
about 2-Tbs extra virgin olive oil
salt and pepper
8 medium red potatoes, quartered
10 garlic cloves, peeled
1/4 cup freshly squeezed lemon juice
2 large lemons, thinly sliced
1/2 bunch fresh thyme
Preheat oven to 425 degrees, or 400 degrees convection. (Use the convection setting if you have it.)
Arrange kale in the bottom of 2 large baking dishes. It’s OK if they seem very full.
Brush the chicken with olive oil. Season generously with salt and pepper, and arrange it on top of the kale, making sure the chicken pieces are not touching each other.
Put the potatoes in a bowl with the garlic cloves. Add the lemon juice and salt and pepper to taste. Arrange the potatoes and garlic around the chicken pieces on top of the kale. Lay the lemon slices on top of the chicken pieces. Spread the thyme across the top of the chicken and potatoes. Bake until chicken is crispy and a meat thermometer registers 170 degrees, about 40 minutes in a convection oven, or a little longer in a regular oven.