Herb Chicken Sheet Pan Recipe

The juices from the chicken, herbs, and lemon infuse the potatoes and vegetables with great flavor while everything roasts together on one sheet pan.

Ingredients

• 1 1/2 pounds red potatoes, cleaned and cut in half
• 1 large red onion, roughly chopped
• 6-8 whole garlic cloves, finely minced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons 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 cups fresh kale, washed, tough stems removed, and thinly sliced

Directions

1. Preheat oven to 400F and line a large rimmed baking sheet with parchment paper or a Silpat baking mat.
2. In a large bowl, combine potatoes, red onion, garlic, olive oil, and rosemary. Season with salt and black pepper and spread in a single layer on the prepared pan.
3. Add the chicken thighs to the bowl and coat with any remaining rosemary and olive oil mixture. Season with more salt and pepper if desired.
4. Nestle the chicken among the vegetables with the lemon wedges and thyme sprigs.
5. Roast for 30-35 minutes, or until the vegetables begin to brown and the chicken is nearly done.
6. Remove the pan from the oven and stir in the kale.
7. Return to the oven and roast another 10-12 minutes, or until the chicken is fully cooked and the kale is wilted.
8. Let the chicken rest for 5 minutes before serving.