Lemon Herb Roasted Chicken with Crispy Kale

Quick Summary

A classic, nutrient-dense dinner featuring tender chicken thighs roasted alongside iron-rich kale. Perfect for a busy weeknight, this dish relies on high-heat roasting to achieve golden, juicy results.

Ingredients

Method

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Pat the chicken dry. Rub with olive oil, salt, pepper, and fresh rosemary.
3. 3. Place chicken skin-side up in a large roasting pan. Surround with lemon slices and garlic.
4. 4. Roast for 25 minutes. Toss the kale with a touch of oil and add it to the pan.
5. 5. Continue roasting for another 15 minutes until the chicken is golden and the kale is crisp at the edges.

Nutrition Snapshot

Frequently Asked Questions

Can I use boneless chicken?

Yes, but reduce the roasting time by 10 minutes to prevent dryness.

Is this dish gluten-free?

Absolutely, this recipe is naturally gluten-free and dairy-free.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days.