Herb-Roasted Chicken with Red Potatoes and Kale

Sheet Pan Herb-Roasted Chicken with Potatoes and Kale is the solution for a quick and easy yet healthy and well-balanced meal.

Perfect for those times when you need dinner on the table fast!


– Chicken thighs bone-in, skin on – Red potatoes – Red onion – Kale  – Garlic – Extra Virgin Olive Oil – Rosemary  – Thyme – Lemon  – Salt and pepper


Pre-heat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat.

In a large mixing bowl, combine potatoes, red onions, minced garlic, olive oil, and fresh rosemary.

Generously season with salt and black pepper, to taste, and arrange the veggies on the prepared baking sheet in a single layer.

Add the chicken thighs to the large bowl and coat with any remaining rosemary and olive oil mixture.

Season the chicken with additional salt and black pepper, if desired, and nestle in between the veggies along with the lemon wedges and sprigs of fresh thyme.

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