Dinner,  Food,  Meal Prep

Herb-Roasted Chicken, Red Potatoes, and Kale: Celebrate Chicken and Potato Month

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September is both Chicken Month and Potato month. Two of the most favorite food items out there/

So here is a recipe that incorporates both of them!

And it’s a sheet pan meal too! I love sheet pan meals — fewer dishes to clean up and I think the meals are pretty when they come out of the oven!

Herb-Roasted Chicken with Red Potatoes and Kale

For best results, use a larger three-quarter size sheet pan instead of a standard 13” x 18” half sheet pan for this recipe. This will allow the vegetables enough room to be spread into a single layer without overcrowding while keeping all ingredients in one single pan.

Keeping all ingredients on a single sheet pan is important in this case because the juice from the chicken and lemon wedges will mingle with the fresh herbs to infuse the potatoes, onion, and kale with incredible flavor while cooking.


Herb-Roasted Chicken with Red Potatoes & Kale

A one-pan meal with chicken, red potatoes, kale, and herbs. Easy cleanup and sure to please the entire family.
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Prep Time 11 mins
Cook Time 47 mins
Total Time 58 mins
Course Main Course
Cuisine American
Servings 6
Calories 481 kcal

Ingredients
  

  • lbs. red potatoes cleaned and cut in half
  • 1 large red onion roughly chopped
  • 6-8 whole garlic cloves finely minced
  • 3 T. extra virgin olive oil
  • 2 T. fresh rosemary minced
  • Sea salt and black pepper to taste
  • 6 bone-in skin-on chicken thighs
  • 10-12 sprigs fresh thyme
  • 1 large lemon cut into 8 wedges
  • 2 c. fresh 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 a 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!

Nutrition

Nutrition Facts
Herb-Roasted Chicken with Red Potatoes & Kale
Amount per Serving
Calories
481
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
15
g
Cholesterol
 
142
mg
47
%
Sodium
 
145
mg
6
%
Potassium
 
948
mg
27
%
Carbohydrates
 
23
g
8
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
27
g
54
%
Vitamin A
 
2448
IU
49
%
Vitamin C
 
38
mg
46
%
Calcium
 
98
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chicken, kale, red potatoes, sheet pan meal
Tried this recipe?Let us know how it was!

*Note: Always cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc…

The minimum safe recommended cooking temperature for chicken thighs is 165°F (74°C) using an instant-read thermometer.





Loving Life — The Reboot!

Dominique

Herb-Roasted Chicken, Red Potatoes, and Kale: Celebrate Chicken and Potato Month

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