Roasted Chicken Legs with Potatoes and Kale
Recipe from
Food & Wine
For this one-pan dish, Grace Parisi roasts chicken legs on a bed of potatoes and kale so the meaty juices keep the vegetables moist.
Servings:
8
Prep Time:
50 mins
Total Time:
1 hr
Ingredients
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1 1/2 poundstender, young kale, stems and inner ribs removedsee savings
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1 1/2 poundsmedium Yukon Gold potatoes, sliced 1/4 inch thicksee savings
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1medium onion, thinly slicedsee savings
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1/4 cupextra-virgin olive oilsee savings
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Salt and freshly ground peppersee savings
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8whole chicken legs (about 10 ounces each)see savings
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1 teaspoonpaprikasee savings
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Lemon wedges, for servingsee savings
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Directions
1.
Preheat the oven to 450 degrees. 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.
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