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One-Pan Roast Chicken and Kale Recipe

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★★★★★

4.9 from 118 reviews

This One-Pan Roast Chicken and Kale recipe is a wholesome and flavorful meal featuring juicy, seasoned chicken thighs roasted alongside tender kale, sweet potatoes, cauliflower, and onions. The one-pan method simplifies cleanup while creating a delicious, hearty dish perfect for weeknight dinners or cozy weekends.

Ingredients

Scale

Chicken Seasoning

  • 1 teaspoon sea salt
  • 3/4 teaspoon black pepper
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder

Chicken and Vegetables

  • 6 chicken thighs (bone-in, skin on)
  • 3–4 large bunches of kale (washed, leaves removed from ribs, torn into bite-sized pieces)
  • 1 large sweet potato (peeled and chopped into chunks)
  • 1/2 medium sized cauliflower (cut into small chunks)
  • 1/2 onion (thinly sliced)
  • 1/4 cup extra light olive oil (or any neutral flavored oil)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • Lemon wedges (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chicken and vegetables.
  2. Mix Chicken Seasoning: In a small bowl, combine the sea salt, black pepper, garlic powder, paprika, and onion powder. Stir well to create the seasoning blend for the chicken.
  3. Prepare Chicken: Pat the chicken thighs dry thoroughly with paper towels to ensure crispy skin during roasting. Set aside.
  4. Prepare Vegetables: In a large bowl, toss the torn kale leaves, chopped sweet potato, and cauliflower chunks together with the extra light olive oil until evenly coated.
  5. Arrange Vegetables: Spread the oiled vegetables evenly in a large baking dish. It may look like a lot, but the vegetables will shrink as they cook.
  6. Add Onions and Season: Layer the thinly sliced onions over the vegetables, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon black pepper for extra flavor.
  7. Season Chicken: Place the chicken thighs skin side down on top of the vegetables and sprinkle half of the seasoning blend evenly over them.
  8. Flip and Season Chicken: Flip the chicken so the skin side is up and sprinkle the remaining seasoning over the chicken pieces to evenly coat.
  9. Cover and Bake: Cover the baking dish with foil or a lid to keep moisture in, then bake in the preheated oven for 25 minutes.
  10. Roast Uncovered: Remove the foil or lid and roast for an additional 35 minutes until the chicken is fully cooked with an internal temperature of 165°F (74°C) and the vegetables are tender.
  11. Serve: Serve the roast chicken and vegetables immediately, optionally with fresh lemon wedges for brightness.

Notes

  • Patting the chicken dry is key to getting crispy skin.
  • If you don’t have a baking dish large enough, use a rimmed sheet pan.
  • Make sure the chicken reaches an internal temperature of 165°F (74°C) for safe eating.
  • Feel free to swap kale for other hearty greens like Swiss chard or collard greens.
  • Lemon wedges add a nice fresh zing but can be omitted if desired.

Keywords: one-pan chicken recipe, roast chicken and vegetables, healthy chicken dinner, kale and chicken, easy roast chicken, baked chicken thighs

Find it online: https://www.sanacooks.com/one-pan-roast-chicken-and-kale-recipe/