Sheet Pan Herb-Roasted Chicken with Red Potatoes & Kale Recipe

As you know I love home-cooked meals but I don’t like wasting time in the kitchen so any recipe that is one pan or pot is a favorite of mine.  I’m sharing an easy sheet pan chicken and veggies meal that is great for dinner and allows a little extra to pack in lunches.

The secret to this herb-roasted chicken with red potatoes and kale recipe is the juice of the chicken and lemon wedges mingle with the fresh herbs to infuse the veggies for an incredible flavor.

Sheet Pan Herb-Roasted Chicken with Red Potatoes & Kale  Recipe

Herb-Roasted Chicken with Red Potatoes & Kale Ingredients:

• 1½ lbs. red potatoes, cleaned and cut in half
• 1 large red onion, roughly chopped
• 6-8 whole garlic cloves, finely minced
• 3 T. extra virgin olive oil
• 2 T. fresh rosemary, minced
• Sea salt and black pepper, to taste
• 6 bone-in, skin-on chicken thighs
• 10-12 sprigs fresh thyme
• 1 large lemon, cut into 8 wedges
• 2 c. fresh kale, washed, tough stems removed, and thinly sliced

You will also need (I've included affiliate links to the products I use at home):

• Instant Thermometer, this way you know the chicken is at the proper temperature before removing from the oven.
• Large Sheet Pan, I use a commercial-sized sheet pan, I find the larger surface allows room to spread everything out and for an even bake. 
• Silicone Liner, this is one of my favorite kitchen tools because you can use it over and over again (after washing) and it evenly bakes whatever you have on the sheet pan.  Or parchment paper works great too.

Herb-Roasted Chicken with Red Potatoes & Kale Directions:

1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat baking mat. Set aside.
2. In a large mixing bowl, combine potatoes, red onions, minced garlic, olive oil, and fresh rosemary. Generously season with salt and black pepper, to taste, and arrange the veggies on the prepared baking sheet in a single layer.
3. Add the chicken thighs to the bowl and coat with any remaining rosemary and olive oil mixture. Season the chicken with additional salt and black pepper, if desired, and nestle in between the veggies along with the lemon wedges and sprigs of fresh thyme.
4. Roast in the preheated oven for 30-35 minutes, or until the veggies develop nice color and the chicken is nearly done. Remove baking sheet from the oven and stir in the fresh kale.
5. Return the sheet pan to the oven and roast for another 10-12 minutes, or until the chicken is completely cooked* and the kale is wilted. Remove from oven and transfer chicken and potatoes to a serving platter and loosely cover with foil. Let chicken rest for 5 minutes before serving. Enjoy!

*Notes: The minimum safe recommended cooking temperature for chicken thighs is 165°F (74°C).

If you love easy meals that allow you to spend more time with your family this sheet pan recipe might quickly become a favorite!  A great way to get the kids involved is the prep, they love washing, cutting and placing the veggies on the sheet pan.  I hope you enjoy this chicken and veggie sheet pan recipe as much as we do.

Sheet Pan Herb-Roasted Chicken with Red Potatoes & Kale Recipe

Real Momma

A simple recipe that is prepped in under 10 minutes and only uses one pan!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 47 minutes mins

Total Time 57 minutes mins

Servings 6

Ingredients

  

• 1½ lbs. red potatoes cleaned and cut in half
• 1 large red onion roughly chopped
• 6-8 whole garlic cloves finely minced
• 3 T. extra virgin olive oil
• 2 T. fresh rosemary minced
• Sea salt and black pepper to taste
• 6 bone-in skin-on chicken thighs
• 10-12 sprigs fresh thyme
• 1 large lemon cut into 8 wedges
• 2 c. fresh kale washed, tough stems removed, and thinly sliced

Instructions

 

• Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
• In a large mixing bowl, combine potatoes, red onions, minced garlic, olive oil, and fresh rosemary. Generously season with salt and black pepper, to taste, and arrange the veggies on the prepared baking sheet in a single layer.
• Add the chicken thighs to the bowl and coat with any remaining rosemary and olive oil mixture. Season the chicken with additional salt and black pepper, if desired, and nestle in between the veggies along with the lemon wedges and sprigs of fresh thyme.
• Roast in the preheated oven for 30-35 minutes, or until the veggies develop nice color and the chicken is nearly done. Remove the baking sheet from the oven and stir in the fresh kale.
• Return the sheet pan to the oven and roast for another 10-12 minutes, or until the chicken is completely cooked* and the kale is wilted. Remove from oven and transfer chicken and potatoes to a serving platter and loosely cover with foil. Let chicken rest for 5 minutes before serving. Enjoy!

Notes

The minimum safe recommended cooking temperature for chicken thighs is 165°F (74°C).