- 8 bone-in, skin-on chicken thighs
- 2 tsp ground black pepper, divided
- 4 tbsp olive oil, divided
- 1-1/2 lbs Yukon Gold potatoes, cut into 1/2-inch chunks
- 3 cloves garlic, minced
- 1 tbsp chopped fresh thyme leaves
- 1 tbsp chopped fresh rosemary
- 1 lemon, sliced
- 1/2 tsp salt
- 1 bunch kale, stems removed and leaves torn into bite-sized pieces
- 2 cups grape tomatoes
Preheat oven to 425 degrees. Spray a large baking sheet with no-stick spray; set aside.
Season chicken with 1 teaspoon pepper. 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. Place chicken in a single layer on baking sheet.
In a large bowl, combine potatoes, garlic, thyme, rosemary, lemon, and 2 tablespoons olive oil. Season with remaining pepper and salt. Place potato mixture in a single layer around chicken on baking sheet. Bake 25-30 minutes or until chicken is almost cooked through and potatoes are almost tender.
In a large bowl, massage kale with remaining 1 tablespoon oil. Remove sheet pan from oven; stir potatoes and add kale and tomatoes around potatoes and chicken. Return to oven and bake an additional 10-12 minutes or until kale has crisped. Let stand 5 minutes.
4 servings
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Adapted from Damn Delicious (https://damndelicious.net/)