Sheet Pan Chicken & Kale

UNTESTED RECIPE

Adapted from Damn Delicious and Milk Street

• 4 bone-in, skin-on, chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil, divided
• 1 1/2 pounds pee wee potatoes (about 1/2 inch size) or baby gold potatoes, quartered
• 4 whole cloves garlic
• 1 lemon, sliced
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces

DIRECTIONS:

1. Preheat oven to 425-F. Lightly oil a baking sheet.
2. Season chicken thighs with 1 1/2 teaspoons salt and 1 teaspoon pepper.
3. 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.
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.
7. Roast 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 and chicken reaches an internal temperature of 185-F.