Western•healthy
One-Pan Roast Chicken and Kale
This roast chicken and kale comes together all in one pan, making it really easy to make any night of the week and a breeze to clean up! Seasoned chicken roasted on a bed of kale and other vegetables is a hearty and complete meal, perfect for serving to the family, or have leftovers for another night! Delicious and nutritious, this is definitely a recipe you will want to keep in rotation!
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 chicken thighs, (bone-in, skin on)
- 1 teaspoon sea salt
- 3/4 teaspoon black pepper
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 3-4 large bunches of kale, (washed, leaves removed from ribs, and torn into bite-sized pieces)
- 1 large sweet potato, (peeled and chopped into chunks)
- 1/2 medium sized cauliflower, (cut into small chunks)
- 1/2 onion, (thinly sliced)
- 1/4 cup extra light olive oil ((or any neutral flavored oil))
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- Lemon wedges ((optional))
Instructions
- 1
Preheat oven 400F/200C.
- 2
In a small bowl, combine the salt, pepper, garlic powder, paprika, and onion powder for the chicken seasoning. Mix and set aside.
- 3
Pat the chicken pieces dry with paper towels. Set aside.
- 4
Vegetables:
- 5
Chicken: