Easy Crispy Chicken Sheet Pan Supper
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Super easy and delicious one pan meal!
Ingredients
  • 6 Chicken Thighs, bone in, skin on
  • 1 small bunch organic kale, rib removed and cut into bite sized pieces
  • 3 cups sliced potatoes, white or sweet
  • 6 whole cloves garlic
  • 3 tablespoons olive oil or refined coconut oil, divided
  • 1 teaspoon each: thyme, sage, rosemary, parsley, garlic powder, salt and pepper
Instructions
  1. Preheat oven to 425.
  2. Line a rimmed baking sheet with either 2 layers of aluminum foil or parchment paper.
  3. Put the kale in a bowl and pour in one tablespoon of the oil. Massage well into the leaves. Place kale on baking sheet in 6 mounds.
  4. Rub 1 tablespoon of the oil onto the chicken, coating well. Place thighs on each of the six mounds of kale, tucking kale under chicken some.
  5. Mix all the spices together and sprinkle evenly on the chicken.
  6. Cut potatoes into small chunks or slices. Place in a bowl and drizzle with the last tablespoon of oil. Sprinkle potatoes with additional salt, about ½ teaspoon. Scatter potatoes onto baking sheet.
  7. Place the six garlic cloves onto baking sheet.
  8. Place in oven and bake 30 minutes. Check doneness and if it's done, remove from oven. The internal temperature of the chicken should be 165 degrees. The kale will have crisped up quite a bit, the potatoes should be getting brown and the chicken should have crispy skin. If it's not done, return to oven, checking every 5 minutes.
Recipe by Kate Battistelli at https://katebattistelli.com/uncategorized/easy-crispy-chicken-sheet-pan-supper/