Roast Chicken Legs With Potatoes And Kale
From pleclare 15 years ago
- 60 minutes to make
- Serves 8
Roast chicken legs on a bed of potatoes and kale. Meaty juices keep the vegetables moist.
Ingredients
- 11/lbs. tender,young kale,stems and inner ribs removed. shopping list
- 11/2lbs. med. yukon gold potatoes,sliced 1/4" thick shopping list
- 1 med. onion,thinly sliced 1/4c extra-virgin olive oil shopping list
- salt and pepper to taste shopping list
- 8 whole chicken legs(about 10oz. ea.) shopping list
- 1 tsp paprika shopping list
- lemon wedge,for serving shopping list
How to make it
- Preheat oven to450. In very large roasting pan,toss the kale,potatoes and onion with olive oil. Season with salt and pepper and spread in even layer.
- Set chicken on cutting board skin side down. Slice halfwat through the joint between the drumstick and thigh. Season with salt and pepper,sprinkle with paprika and set on top of vegetables.
- Cover the pan with foil. Roast the chicken in the upper third of oven 20 mins.. Remove foil and roast for 30 mins. longer till chicken cooked through and vegetables are tender. Transfer chicken to plates and spoon vegetables alongside. Serve with lemon wedges.
The Rating
Reviewed by 6 people-
This is great, thanks. 5 from me
Arthur
cookingforfun
in Marblehead loved it
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clare,
Nice one. High 5! Gotta love those Yukon golds...
Lorraine
lacrenshaw
in Horsham loved it
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I love this recipe! I just happened to have all the ingredients for this in the fridge. My husband just picked a container of kale yesterday from the garden and I was still deciding what to do with it. You just solved my dinner problem, thanks!
juels
in Clayton loved it
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