Roasted Chicken Legs with Potatoes and Kale

Name: Roasted Chicken Legs with Potatoes and Kale
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 8 servings Lemon wedges, for serving; 59 milliliters extra-virgin olive oil; 1 medium onion, thinly sliced; 1 teaspoon paprika; 8 servings Salt and freshly ground pepper; 2 kilograms whole chicken legs (about each); 680 grams Yukon Gold potatoes, sliced 1/4 inch thick; 680 grams tender, young kale, stems and inner ribs removed

You can never have too many main course recipes, so give Roasted Chicken Legs with Potatoes and Kale a try. This recipe makes 8 servings with 463 calories, 29g of protein, and 33g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of tender, yukon gold potatoes, onion, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Greek-Style Roasted Chicken Legs, Potatoes and Capers, Roasted Chicken Dinner with Potatoes and Artichokes on a Bed of Crispy Kale, and Rhubarb Roasted Chicken and Potatoes With Crispy Kale Chips are very similar to this recipe.

Instructions

Preheat the oven to 45

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Potato

Spread

Onion

Kale

Equipment you will use

Roasting Pan

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.

Ingredients you will need

Salt And Pepper

Chicken Drumsticks