Roasted Chicken with Potatoes and Kale

Recipe modified from original at foodandwine.com.

Even though I love cooking, sometimes it's the best when you make a deliciously healthy dinner that took next to no work at all. This is that recipe. It's healthy comfort food that takes very little prep time.

What you'll need

1 bunch of kale, stems and inner ribs removed, and chopped into large pieces

1 1/2 lb baby Yukon Gold potatoes, halved

1 medium onion, thinly sliced

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

6-8 chicken thighs, skin on, bone in

1 tsp paprika

Lemon wedges for serving

How to

1.  Preheat oven to 450°F. 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.

2.  Season the chicken with salt and pepper, sprinkle with the paprika and set on top of the vegetables.

3.  Cover the pan with foil. Roast the chicken in the upper third of 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. 

4.  Transfer the chicken to plate and spoon the vegetables alongside. Serve with lemon wedges.