Sheet Pan Lemon Rosemary Chicken (Edit)

Yield

4 servings

Ingredients

  • 8 bone in, skin on chicken thighs

  • Salt and pepper to taste

  • 4 Tbsp olive oil, divided

  • 1.5 lb peewee potatoes (½ inch size)

  • 3 cloves garlic, minced

  • 1 Tbsp fresh thyme leaves, chopped

  • 1 Tbsp fresh rosemary leaves, chopped

  • 1 lemon, sliced

  • 1 bunch kale, stems removed & leaves torn in bite sized pieces

Directions

  • Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

  • Season chicken thighs with 1 1/2 teaspoons salt and 1 teaspoon pepper.

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.

  • Place chicken in a single layer onto the prepared baking sheet.

  • In a large bowl, combine potatoes, garlic, thyme, rosemary, lemon and 2 tablespoons olive oil; season with salt and pepper, to taste.

  • Place potato mixture in a single layer around the chicken on the prepared baking sheet.

  • Place into oven and roast until the chicken is almost cooked through and the potatoes are almost tender, about 25-30 minutes.

  • In a large bowl, massage kale with remaining 1 tablespoon olive oil.

  • Remove sheet pan from oven; stir potatoes and add kale. Place into oven and continue to roast for an additional 10-12 minutes, or until the kale has crisped. Let stand 5 minutes.

  • Serve immediately.