Ingredients:
1 lb. yellow potatoes, cut into 3/4-in. pieces
1/2 c. green olives
2 tsp. fresh thyme leaves
3 tbsp. olive oil, divided
kosher salt
pepper
1 lemon, halved
1 tsp. paprika
4 small chicken legs, split (4 drumsticks and 4 thighs; about 2 1/2 lbs.)
4 c. baby kale
Steps to Make It:
Step 1: Heat oven to 425°F. On large rimmed baking sheet, toss potatoes, olives, and thyme with 2 tbsp. oil and 1/4 tsp. each salt and pepper. Place lemon halves, cut sides down, on baking sheet.
Step 2: In small bowl, combine paprika, remaining tbsp. oil, and 1/2 tsp. each salt and pepper. Rub mixture all over chicken and transfer chicken to baking sheet, nestling among vegetables.
Step 3: Roast chicken and vegetables until chicken is golden brown and cooked through, 25 to 30 min.
Step 4: Transfer chicken to plates, scatter kale over vegetables in pan, and return to oven until kale is just beginning to wilt, about 1 min. Fold kale into potatoes, squeeze juice of lemon over vegetables, and serve with chicken.
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