Easy recipe for oven roasted chicken & potatoes is perfect for busy week-night meal planning! Enjoy for dinner and use leftovers for lunch or another meal!
Course dinner
Keyword Roasted Chicken Potatoes
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 6servings
Author Kelly eatpicks.com
Ingredients
1½lbs.red potatoes, cleaned and cut in half.
1largered onion, cleaned and roughly chopped
6-8whole garlic cloves, finely minced
3tbspextra virgin olive oil
2tbpsfresh rosemary, minced
Sea salt and black pepper, to taste
6bone-in, skin-on chicken thighs
10-12sprigs fresh thyme
1largelemon, cut into 8 wedges
2cupfresh kale, washed, tough stems removed, and thinly sliced
Instructions
Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
In a large mixing bowl, combine potatoes, red onions, minced garlic, olive oil, and fresh rosemary. Generously season with salt and black pepper, to taste, and arrange the veggies on the prepared baking sheet in a single layer.
Add the chicken thighs to the bowl and coat with any remaining rosemary and olive oil mixture. Season the chicken with additional salt and black pepper, if desired, and nestle in between the veggies along with the lemon wedges and sprigs of fresh thyme.
Roast in the pre-heated oven for 30-35 minutes, or until the veggies develop nice color and the chicken is nearly done. Remove baking sheet from the oven and stir in the fresh kale.
Return the sheet pan to the oven and roast for another 10-12 minutes, or until the chicken is completely cooked* and the kale is wilted. Remove from oven and transfer chicken and potatoes to a serving platter and loosely cover with foil. Let chicken rest for 5 minutes before serving. Enjoy!