Roasted Chicken with Kale and Potatoes

• 1 bunch kale, large stems removed
• 2 red potatoes
• 1 onion
• 4 Tbsp olive oil
• 2 bone-in, skin-on chicken thighs
• Salt, pepper and paprika to taste

Preheat the oven to 375.

Tear kale into large pieces and spread on a large baking sheet. Drizzle with approx. 2 Tbsp olive oil, then work into kale with hands until fully coated.

Puncture several holes in potatoes using a fork, then microwave on high for 2 minutes. Remove and set aside to cool.

Cut onion in half and remove skin. Slice into 1” thick pieces, then scatter over kale. Nestle chicken thighs into kale, then sprinkle entire pan with a generous pinch each of salt, pepper and paprika.

Cut red potatoes up into ½-1” sized pieces and place in a large plastic bag. Add remaining olive oil and salt and pepper to taste. Seal bag and shake to coat potatoes, then scatter over kale and chicken.

Cover pan with tin foil and place in middle rack in oven. Cook for 30 minutes covered, then another 10-20 uncovered until chicken is cooked through and kale is just crispy.