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Dinnertime can be crunch time in our house. So, I like to have options available that the boys can make as well. Like this Herb-Roasted Chicken with Red Potatoes & Kale made using a sheet pan.
Sheet pan cooking is the oven equivalent to one pot cooking on the stovetop. Unlike using a slow cooker, the individual flavors remain intact.
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Making Herb-Roasted Chicken with Red Potatoes & Kale
Like all cooking, the right tools make the process so much easier.
I highly recommend using a larger three-quarter size sheet pan instead of a standard 13” x 18” half sheet pan for this recipe.
This will allow the vegetables enough room to be spread into a single layer without overcrowding, Yet, you are still able to keep all ingredients in one single pan.
Keeping all ingredients on a single sheet pan is important in this case because the juice from the chicken and lemon wedges will mingle with the fresh herbs to infuse the potatoes, onion, and kale with incredible flavor while cooking.
Lining the pan with a Silpat® baking mat allows for easy clean-up, too.
The minimum safe recommended cooking temperature for chicken thighs is 165°F (74°C). Use an Instant Read Thermometer to check when cooking.
While I prefer to use the oven during cold weather months, I find that the changing temperature of Spring lend themselves to oven cooking.
You can expand this to a complete meal for the family with a tossed salad and possibly some rolls on the side. My family is quite partial to Challah Rolls with the dough made in the bread machine.
Recipe for Herb-Roasted Chicken with Red Potatoes & Kale
- 1½ lbs. red potatoes, cleaned and cut in half
- 1 large red onion, roughly chopped
- 6-8 whole garlic cloves, finely minced
- 3 T. extra virgin olive oil
- 2 T. fresh rosemary, minced
- Sea salt and black pepper, to taste
- 6 bone-in, skin-on chicken thighs
- 10-12 sprigs fresh thyme
- 1 large lemon, cut into 8 wedges
- 2 c. fresh kale, washed, tough stems removed, and thinly sliced
- Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- In a large mixing bowl, combine potatoes, red onions, minced garlic, olive oil, and fresh rosemary. Generously season with salt and black pepper, to taste, and arrange the veggies on the prepared baking sheet in a single layer.
- Add the chicken thighs to the bowl and coat with any remaining rosemary and olive oil mixture. Season the chicken with additional salt and black pepper, if desired, and nestle in between the veggies along with the lemon wedges and sprigs of fresh thyme.
- Roast in the pre-heated oven for 30-35 minutes, or until the veggies develop nice color and the chicken is nearly done. Remove baking sheet from the oven and stir in the fresh kale.
- Return the sheet pan to the oven and roast for another 10-12 minutes, or until the chicken is completely cooked* and the kale is wilted. Remove from oven and transfer chicken and potatoes to a serving platter and loosely cover with foil. Let chicken rest for 5 minutes before serving. Enjoy!
Always cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc...
Amount Per Serving: Calories: 3546 Total Fat: 290g Carbohydrates: 131g Protein: 107g
What are some ways you get dinner on the table and minimize the mess?
Is Roasted Chicken a staple in your house?