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1 1/2 pounds tender, young kale, stems and inner ribs removed
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1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
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1 medium onion, thinly sliced
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1/4 cup extra-virgin olive oil
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Salt and freshly ground pepper
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8 whole chicken legs (about 10 ounces each)
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1 teaspoon paprika
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Lemon wedges, for serving
Roasted Chicken Legs with Potatoes and Kale
For this easy one-pan dish, Grace Parisi roasts chicken legs on a bed of potatoes and kale so the meaty juices keep the vegetables moist. Prep takes just 10 minutes and the resulting meal serves eight or makes for excellent leftovers. There's very little clean-up as everything bakes up together and can be served straight from the pan. It's super healthy from the kale and lemon, but also hearty because of the roasted potatoes.
Nutrition Information
217
Calories
28g
Carbohydrates
21g
Protein
799mg
Potassium
3g
Fiber
8g
Sugar
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