Herb Roasted Chicken with Red Potatoes & Kale
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Chicken is one of those basic staple meats that are on sale all the time at your local grocery store. Even boneless skinless chicken breast is bargain priced every 6 to 8 weeks or so for under $2 a pound. This Herb Roasted Chicken with Red Potatoes & Kale recipe is perfect to take that sale special and turning it into something delicious!
This particular recipe uses chicken thighs, mainly because they are cheaper, but there are a few other perks.
Herb-Roasted Chicken with Red Potatoes & Kale
Let’s talk a bit about chicken…since this recipe uses chicken thighs, we need to compare them to their natural counterpart – chicken breasts. Thighs are cheaper, darker, and juicier than chicken breasts, making them natural for any baked dish – you don’t have to worry about them drying out too much or getting very tough.
Why is chicken thigh cheaper than breast?
Is eating chicken thighs healthy?
Dark meat, like avocados, is high in healthy monounsaturated fats. Thighs are also more affordable than skinless chicken breasts, so they’re an all-around smart addition to your weeknight dinner routine. This is good to know when you are on a tight budget and need penny-pinching alternatives for your meals.
Why chicken thighs are better than breasts?
Let’s look at that Herb-Roasted Chicken dish!
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.
This is a pretty simple dish to whip up, like most sheet pan meals. It only takes about 10 minutes to throw together, and that includes the chopping of the onion, garlic, and potatoes. Roasting time is the time suck here – it takes about 40-45 minutes to perfectly carmelize the veggies and cook the meat thoroughly.
Serving-wise, this should feed 6 people. That would be enough for my family to eat with a few planover meals for the future. You can certainly stretch this out a bit more by adding a salad, dinner rolls, even a green veggie along with another piece or two of chicken. California Blend Casserole is a fantastic addition to this and adds an incredible blast of color.
You will need:
- 1½ 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 of fresh thyme
- 1 large lemon, cut into 8 wedges
- 2 c. fresh kale washed, tough stems removed, and thinly sliced
- 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 preheated 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!
You can use these Easy Crispy Seasoned Kale Chipsas a garnish
*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…