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Roasted Chicken Thighs with Red Potatoes

Roasted Chicken Thighs with Red Potatoes & Kale

This delicious sheet pan roasted chicken thighs recipe is crispy and flavorful, made with chicken, red potatoes, kale, lemon, and other herbs, perfect for weeknight meals. You can have this in less than 1 hour, Enjoy with your family!

Ingredients for this Recipe :

  • 1½ lbs. red potatoes, cleaned and cut in half
  • 6 bone-in, skin-on chicken thighs
  • 2 cup fresh kale, washed, tough stems removed, and thinly sliced
  • 1 large red onion, roughly chopped
  • 6-8 whole garlic cloves, finely minced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh rosemary, minced
  • Sea salt and black pepper, to taste
  • 10-12 sprigs of fresh thyme
  • 1 large lemon, cut into 8 wedges

Note :

  • 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 in 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).

How to make Roasted Chicken Thighs :

Step 1 :

Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

Step 2 :

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.

Step 3 :

Add the chicken thighs to the 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.

Chicken thighs with potatoes

Step 4 :

Roast in the preheated oven for 30-35 minutes, or until the veggies develop nice color and the chicken is nearly done. Remove the baking sheet from the oven and stir in the fresh kale.

Step 5 :

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 roast chicken thighs and potatoes to a serving platter and loosely cover with foil. Let chicken rest for 5 minutes before serving. Enjoy these chicken thighs with potatoes!

Oven roasted chicken thighs

Other Chicken Recipes :

Chicken thighs recipe – Rosemary Lemon Boneless Chicken Thighs Recipe

Chicken drumsticks recipe – Balsamic-Glazed Chicken Drumsticks

Roasted drumsticks recipe – Oven Roasted Chicken Drumsticks

Low carb chicken wings recipe – Lemon-Pepper Baked Chicken Wings Recipe

Roasted Chicken Thighs with Red Potatoes

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Main Course American
Serves: 6
Prep Time: 10 minutes Cooking Time: 40-47 minutes Total Time: 50-57 minutes

Enjoy these sheet pan roasted chicken thighs with red potatoes and kale, crispy and super delicious, perfect weeknight meal.

Ingredients

  • 1½ lbs. red potatoes, cleaned and cut in half
  • 6 bone-in, skin-on chicken thighs
  • 1 large red onion, roughly chopped
  • 2 cup fresh kale, washed, tough stems removed, and thinly sliced
  • 6-8 whole garlic cloves, finely minced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh rosemary, minced
  • Sea salt and black pepper, to taste
  • 10-12 sprigs of fresh thyme
  • 1 large lemon, cut into 8 wedges

Instructions

1

Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

2

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.

3

Add the chicken thighs to the 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.

4

Roast in the preheated oven for 30-35 minutes, or until the veggies develop nice color and the chicken is nearly done. Remove the baking sheet from the oven and stir in the fresh kale.

5

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!

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