Monday, October 29, 2012

Roasted Chicken with Potatoes and Kale

I was looking for a dish for dinner to use up the remainder of kale I had before it went bad.  I came across this quick and easy recipe on Food & Wine.  I cannot believe how flavorful and delicious this dish was considering the minimal amount of ingredients that went in it.  I am definitely adding this to my list of comfort food favorites!!
Roasted Chicken with Potatoes and Kale


3-4 boneless skineless chicken breasts
1+1/2 pounds kale, stems and inner ribs removed
1+1/2 pounds red potatoes, sliced 1/4 inch thick
1 medium yellow onion, thinly sliced
1/4 cup extra-virgin olive oil
Ground pepper
2 teaspoons paprika

Preheat the oven to 450°.

In a large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.

Set the chicken on a cutting board, season with salt and pepper, sprinkle with the paprika.
Set on top of the vegetables.
Cover the pan with foil.

Roast the chicken in the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender.
Transfer the chicken to plates and spoon the vegetables alongside.

Listening to: Alanis Morissette - Ironic

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