Sheet Pan Lemon Rosemary Chicken

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

Recipe via damndelicious.net

Instructions

1. 1

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

2. 2

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

3. 3

   Heat 1 tablespoon olive oil in a large cast iron 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.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

   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.

10. 10

    Serve immediately.