Description
A simple, flavorful meal where chicken, potatoes, and greens roast together in one pan for easy cleanup and maximum taste.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1.5 lbs baby potatoes, halved
- 4 cups mixed greens (such as kale or spinach)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 lemon, sliced
- 1 tsp dried rosemary
- 1 tsp paprika
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss potatoes with 2 tbsp olive oil, garlic, rosemary, paprika, salt, and pepper in a large bowl.
- Arrange potatoes in a single layer on a baking sheet. Place chicken thighs on top, skin-side up, and drizzle with remaining olive oil. Season with salt and pepper.
- Roast for 25 minutes, then remove from oven. Add greens and lemon slices around the chicken. Return to oven and roast for another 10-15 minutes until chicken is cooked through and potatoes are crispy.
- Garnish with fresh parsley and serve hot directly from the pan.
Notes
You can customize the seasonings to taste.