Healthy Dishes: Roasted Chicken with Kale and Potatoes
I’ve been on a health kick this week. My food of choice? Kale. I have found kale to be one of the most versatile vegetables out there. You can put it in anything. Salads, soups, or use it as a side. And although it’s absolutely delicious by itself (in the past 36 hours I think I’ve eaten 2 whole bushels worth of kale chips) it’s equally scrumptious when it’s paired with other items. This week I experimented with a very simple yet satisfying dish that includes kale, chicken and potatoes.
1 pound of kale, stems and ribs removed
1 pound of medium Yukon Gold potatoes, sliced 1/4 inch thick
1 medium onion, thinly sliced
1/4 cup extra-virgin olive oil
8 chicken legs
1 teaspoon paprika
Salt and pepper to taste
1. Preheat the oven to 450 degrees. In a large roasting pan (do not use aluminum as it radiates away heat), layer the bottom with onions. Add the kale, potatoes and olive oil. Season with salt and pepper to taste.
2. On a separate plate, season the chicken legs with salt, pepper and paprika. Set the chicken legs on top of the vegetables.
3. Cover the pan with aluminum foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and continue roasting for 30 minutes longer until the chicken is cooked through and the vegetables are tender.
4. You are ready to eat! You can serve lemon wedges with your chicken for added flavor.
Do you have a favorite dish that includes Kale? Share your ideas below!