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–+ servings

Herb-Roasted Chicken with Red Potatoes & Kale

Herb-Roasted Chicken with Red Potatoes & Kale is a hearty, balanced dish made by roasting chicken—often thighs or breasts—with red potatoes, herbs, and seasonings, then adding kale so it softens and absorbs the savory pan juices.
Typical ingredients include:
Chicken pieces
Red potatoes
Kale
Olive oil
Garlic
Herbs such as rosemary, thyme, or oregano
Salt, pepper, and sometimes lemon
It’s usually prepared as a one-pan meal, with crisp-skinned chicken, tender potatoes, and lightly wilted or roasted kale. It provides protein, vegetables, and carbohydrates in one dish.
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Prep Time 10 minutes
Cook Time 47 minutes
Total Time 57 minutes
Course Dinner, Lunch, Main Course
Cuisine American, International, Mediterranean
Servings 6 servings
Calories 411 kcal
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Ingredients
 
 

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!
  • *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).
    • 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 to 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.
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Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 411kcal (21%)Carbohydrates: 24g (8%)Protein: 21g (42%)Fat: 26g (40%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 111mg (37%)Sodium: 113mg (5%)Potassium: 850mg (24%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 899IU (18%)Vitamin C: 31mg (38%)Calcium: 61mg (6%)Iron: 2mg (11%)
Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword chicken, comfort food, healthy, one-pan
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