Roasted Chicken Legs with Potatoes and Kale
Elevate your weeknight dinners with this hearty and wholesome recipe for Roasted Chicken Legs with Potatoes and Kale. Crispy, golden chicken legs pair perfectly with tender, herb-seasoned baby potatoes and lightly wilted kale for a complete one-pan meal that's both satisfying and nutrient-packed. Infused with the earthy flavors of garlic, paprika, and thyme, this dish strikes the perfect balance of comfort and freshness. A zesty squeeze of lemon brightens the greens, while the chicken's crispy skin adds irresistible texture. With just 15 minutes of prep, this oven-roasted delight is ideal for busy nights but impressive enough to serve guests. Perfectly balanced, it’s a delicious way to bring nutritious ingredients to the table with minimal cleanup!
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Recipe Information
Ingredients
- 4 pieces chicken legs
- 500 grams baby potatoes
- 200 grams fresh kale
- 3 tablespoons olive oil
- 4 pieces garlic cloves
- 1 piece lemon
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 200°C (400°F).
Pat the chicken legs dry with paper towels. Season them with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, paprika, and dried thyme on both sides.
Wash the baby potatoes thoroughly and cut larger ones in half. Leave smaller ones whole for even cooking.
In a large bowl, toss the potatoes with 1 1/2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread the potatoes out onto a large baking tray or roasting pan.
Place the seasoned chicken legs on top of the potatoes on the baking tray, skin-side up for crispy skin.
Peel and smash the garlic cloves with the side of a knife. Scatter them around the chicken and potatoes for a deeper flavor.
Roast the chicken and potatoes in the oven for 35 minutes.
While the chicken and potatoes are roasting, wash and prepare the kale by removing tough stems and tearing the leaves into bite-sized pieces.
Remove the tray from the oven after 35 minutes. Drizzle the remaining 1 1/2 tablespoons of olive oil over the kale and lay it around the chicken and potatoes on the tray.
Squeeze the juice of half a lemon over the kale for brightness and toss gently to coat.
Return the tray to the oven and roast for an additional 10 minutes, or until the chicken skin is golden and crisp, the potatoes are fork-tender, and the kale is slightly wilted and crisp at the edges.
Serve the roasted chicken legs with the potatoes and kale, and garnish with additional lemon wedges if desired.
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 2943 mg | 128% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 6.7 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 670 mg | 52% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3888 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
