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browned baked chicken thighs on sheet pan with herbs, red potatoes halved and sliced red onions

Herb-Roasted Chicken with Red Potatoes and Kale

Published By Stephanie
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!
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 407 kcal

Ingredients
  

  • 6 Chicken thighs bone-in, skin on
  • lbs red potatoes cleaned and cut in half
  • 1 lg red onion roughly chopped
  • 2 cups fresh Kale washed, tough stems removed, sliced fine
  • 6-8 whole cloves garlic finely minced
  • 3 T Extra Virgin Olive Oil
  • 2 T fresh rosemary minced
  • 10-12 sprigs fresh thyme
  • 1 lg lemon cut into 8 wedges
  • salt and pepper to taste

Instructions
 

  • Pre-heat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  • 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.
  • Roast in the pre-heated oven for 30-35 minutes, or until the veggies develop nice color and the chicken is nearly done. Remove baking sheet from the oven and stir in the fresh kale.
  • Return the sheet pan to the oven and roast for another 10-12 minutes, or until the chicken is completely cooked and the kale is wilted.
  • Remove from oven and transfer chicken and potatoes to a serving platter and loosely cover with foil. Let chicken rest for 5 minutes before serving. Enjoy!

Notes

For best results, use a larger three-quarter size sheet pan instead of a standard 13” x 18” half sheet pan for this recipe. This will allow the vegetables enough room to be spread into a single layer without overcrowding, while keeping all ingredients to one single pan.
Keeping all ingredients on a single sheet pan is important in this case because the juice from the chicken and lemon wedges will mingle with the fresh herbs to infuse the potatoes, onion, and kale with incredible flavor while cooking.
Always cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc...
The minimum safe recommended cooking temperature for chicken thighs is 165°F (74°C). 

Nutrition

Calories: 407kcalCarbohydrates: 22gProtein: 22gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 111mgSodium: 117mgPotassium: 884mgFiber: 2gSugar: 2gVitamin A: 2426IUVitamin C: 40mgCalcium: 68mgIron: 2mg
Keyword chicken, sheet pan
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