|The Kiddo at 15 Weeks for this one :)|
Roasted Chicken Thighs with Potatoes and Kale
1 bunch of kale, stems and inner ribs removed
1 large (or 2 smaller) Yukon Gold Potato
1 medium sweet onion
1/4 cup olive oil
Salt and freshly ground pepper
2 lbs boneless, skinless chicken thighs
Lemon wedges, for serving
Preheat oven to 450 degrees.
In large/deep roasting pan, toss kale, potatoes and onion with olive oil, salt and pepper. Arrange in an even layer along the bottom of the pan.
Season both sides of the chicken with salt, pepper and paprika. Set on top of kale mix in pan.
Cover pan with foil and roast for 20 minutes in the upper third of the oven.
Remove foil and roast for another 30 minutes, or until chicken is cooked through.
Plate chicken and vegetables, serve with lemon wedges to squeeze along top before eating. Delicious, health, quick and a will do again!
The potatoes softened, the kale was soft with scrumptious crisp edges, the onion was just the prefect flavor enhancer and the chicken was lovely.
Note, the original recipe called for leg quarters, which you then separate to thigh and drumstick before cooking. I know the bone-in and skin on would make this even that much more delicious...but for convenience sake the boneless, skinless chicken thighs worked just perfect for us!