Roasted Chicken Legs With Potatoes and Kale

Submitted by Pinay0618

"This is my favorite kind of food ... simple ingredients, simple preparation, total comfort flavor. Recipe is from Food and Wine."

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 8

ingredients

• 680.38 g kale, stems and inner ribs removed
• 680.38 g medium yukon gold potatoes, sliced 1/4 inch thick
• 1 medium onion, thinly sliced
• 59.14 ml extra virgin olive oil
• salt & freshly ground black pepper
• 8 whole chicken legs (about 10 ounces each)
• 4.92 ml paprika
• lemon wedge, for serving

directions

1. Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
2. Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
3. Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.

Reviews

[SonnyHavens]

A nice and filling one dish meal. No complaints other than it was a bit bland which is probably my fault for not being liberal enough with salt and pepper. The lemon wedges were a nice addition. I used 6 thighs, 9 legs (trimmed of excess fat) and two large bunches of kale (slightly less than 1 1/2 lbs before stems and ribs removed). We love paprika but there wasn't enough to taste it. A few changes will be made next time - only one bunch of kale, will double onions and potatoes, will remove rubbery thigh skin right before serving and will use a favorite rotisserie seasoning on top. Thanks for this keeper kale recipe.

 

[Ddeans]

Very, very delicious!!!!! I did add minced garlic to chicken.

 

[Chef Tweaker]

I really liked this. Hubby not so much but he has an objection (which I forgot) to onions and potatoes together. I did not use nearly the amount of kale called for, probably only 4 ounces. It was still good. I don't know if I would have liked 1.5 pounds of kale but wouldn't mind trying the recipe again with more.

 

[angelak]

Really good and healthy comfort food. I've eaten kale but had never cooked it myself. Made this with black kale from the local organic market. I cut the oil in half, used only drumsticks (not the whole leg with thigh attached), and used mild smoked Spanish paprika. The potatoes I used were small yellow potatoes that I cut in half. Would like to try again with the sweet potatoes as another reviewer did. Thanks for posting!

 

[julicle]

I received some kale in our organic produce delivery, and since I had never cooked with it before, went searching on food.com. I usually only make things that have numerous positive reviews, but I took a chance on this and it was FANTASTIC! I also received Japanese sweet potatoes in our delivery that week so I used those instead of the Yukon Gold. Incredible flavor and very simple. My three kids (ages 5-8) liked it too. Will definitely be making this again!