Mains
Sheet Pan Lemon Rosemary Chicken
Crispy, juicy chicken thighs with tender baby potatoes and crisped kale, all on one sheet pan.
Recipe via damndelicious.net
Ingredients
Instructions
- 1
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- 2
Season chicken thighs with 1 1/2 teaspoons salt and 1 teaspoon pepper.
- 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
Place chicken in a single layer onto the prepared baking sheet.
- 5
In a large bowl, combine potatoes, garlic, thyme, rosemary, lemon and 2 tablespoons olive oil; season with salt and pepper, to taste.
- 6
Place potato mixture in a single layer around the chicken on the prepared baking sheet.
- 7
Place into oven and bake until the chicken is almost cooked through and the potatoes are almost tender, about 25-30 minutes.
- 8
In a large bowl, massage kale with remaining 1 tablespoon olive oil.
- 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
Serve immediately.
Classic Kale Bunch - A seasonal mix of curly/serrated kale: White Russian, Red Russian, Winterbor, Redbor, and/or Rubybor. Large leaves, served as a kale bouquet. Early and late in the season, some bouquets may be all Red Russian or White Russian, depending on availability of other varieties. Always delicious!
$4.50
$4.00 member