Sheet Pan Chicken With Lemon And Rosemary

SHEET PAN DINNER! Crispy, juicy chicken thighs with tender baby potatoes and crisped kale. So hearty, so good, so easy!

Ingredients:

8 bone-in, skin-on chicken thighs

Kosher salt and freshly ground black pepper, to taste

4 tablespoons olive oil, divided

1 1/2 pounds pee wee potatoes (about 1/2 inch size)

3 cloves garlic, minced

1 tablespoon chopped fresh thyme leaves

1 tablespoon chopped fresh rosemary

1 lemon, sliced

1 bunch kale, stems removed and leaves torn into bite-sized pieces

Instructions:

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

Season chicken thighs with 1 1/2 teaspoons salt and 1 teaspoon pepper.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.

Place chicken in a single layer onto the prepared baking sheet.

In a large bowl, combine potatoes, garlic, thyme, rosemary, lemon and 2 tablespoons olive oil; season with salt and pepper, to taste.

Place potato mixture in a single layer around the chicken on the prepared baking sheet.

Place into oven and roast until the chicken is almost cooked through and the potatoes are almost tender, about 25-30 minutes.

In a large bowl, massage kale with remaining 1 tablespoon olive oil.

Remove sheet pan from oven; stir potatoes and add kale. Place into oven and continue to roast for an additional 10-12 minutes, or until the kale has crisped. Let stand 5 minutes.

Serve immediately.