I’ve been in a “roasted chicken” mood for a while now, and I’ve been playing around with different combinations. Check out this latest one that I found. The original recipe had over seven recipes, and I don’t like to deal with too many spices that can take away from the natural flavors of the meal. So, check out how easy this recipe is and give it a try.
- 1 1/2 pounds kale, stems and inner ribs removed
- 1 1/2 pounds medium potatoes, sliced 1/4 inch thick
- 1/4 cup veggie oil (or EVOO or whatever you use)
- Salt and pepper
- 8 whole chicken legs (drumstick/thigh deal)
- 1 teaspoon paprika
- Preheat the oven to 450°. In a very large roasting pan, toss the kale and potatoes with the oil. Season with salt and pepper and spread in an even layer.
- Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
- Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes.
- Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender.
- Serve with rice or bread.