Nice and easy recipes - Lemony Roast Chicken with Potatoes and Olives

Lemony Roast Chicken with Potatoes and Olives

Ingredients

• 1 lb. potatoes, cut into 3/4-in. pieces
• 1/2 c. green olives
• 2 tsp. fresh thyme leaves
• 3 tbsp. olive oil
• kosher salt
• black pepper
• 1 lemon, halved
• 1 tsp. paprika
• 4 small chicken legs, split (4 drumsticks and 4 thighs; about 2 1/2 lb.)
• 4 c. baby kale

Directions

1. Heat oven to 425 degrees F. On a large rimmed baking sheet, toss the potatoes, olives, and thyme with 2 tablespoons oil and 1/4 teaspoon each salt and pepper. Place the lemon halves cut-side down on the baking sheet.
2. In a bowl, combine the paprika, remaining tablespoon oil and 1/2 teaspoon each salt and pepper. Rub the mixture all over the chicken and transfer to the baking sheet, nestling it among the vegetables.
3. Roast the chicken and vegetables until the chicken is golden brown and cooked through, 25 to 30 minutes.
4. Transfer the chicken to plates, scatter the kale evenly over the vegetables remaining in the pan and return to the oven until the kale is just beginning to wilt, about 1 minute. Fold the kale into the potatoes, squeeze the juice of the lemons over the vegetables and serve with the chicken.