Sheet Pan Lemon Rosemary Chicken

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 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.

Step 10

Serve immediately.