Roasted Lemon Chicken Legs with Potatoes and Kale

Need a dinner idea? Here’s what I made for the company lunch last Friday!

Roasted Chicken Leg LunchDoesn’t it look amazing? That leg’s sitting on a bed of sauteed kale and roasted potatoes that were in the same pan as the chicken so everything was so delicious and moist.

I even made it all in just over an hour! Most of the cook time was really just the chicken and potatoes sitting in the oven, so it’s really just 15 minutes of prep!

Roasted Chicken Legs and Potatoes

Makes: 4 servings
Takes: 1h 10m

Ingredients

3 large, bone-in, skin-on chicken quartered legs
650g red potatoes, chopped into large cubes
2 garlic cloves, finely chopped
200g onions, sliced
Salt
Sage (or whatever herb you like)
Olive oil

1. Boil potatoes for about 7 minutes. Drain when almost cooked and toss with salt and olive oil.

2. Season chicken with salt and sage. Sear on both sides in oiled pan on HIGH heat for colour, takes about 3-4 minutes each side.

3. Remove chicken from pan. Saute onions and garlic in oils in pan until fragrant. Layer potatoes and chicken over onions and bake uncovered at 380F for 50 minutes.

4. Broil 5 minutes for colour and serve.

Sauteed Garlicky Kale

Makes: 4 servings
Takes: 10 minutes

1 bushel kale, chopped
2 cloves garlic, finely chopped
Olive oil
Salt

1. Boil water and soak chopped kale for about 1 minute, drain.

2. Saute garlic with olive oil in hot pan, then add kale. Season and serve.

It’s easiest to start the kale when you have about 15 minutes left on the chicken legs since you can chop up the kale and get the water boiling right before turning the stove on broil to get that lovely golden colour on the skin!

Now, I just have to figure out an efficient, easy way to make a chicken gravy at the same time…

xoxo,

B.elle

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