Ingredients:

  • 4 lb chicken leg quarters (bone-in, skin-on)
  • 2 lb baby red potatoes, halved
  • 4 cups fresh kale, stems removed and torn
  • 3 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika
  • 1 lemon, cut into wedges
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken legs thoroughly with paper towels to remove surface moisture for maximum skin crispiness.
  2. In a large bowl, toss the halved potatoes and chicken legs with olive oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
  3. Spread the potatoes in a single layer across a large rimmed sheet pan and nestle the chicken legs on top of the potatoes.
  4. Place the pan in a preheated 400°F (200°C) oven and roast for 60 minutes.
  5. Check that the chicken skin is a deep mahogany color, potatoes have golden-brown edges, and the thickest part of the chicken has reached an internal temperature of 165°F (74°C).
  6. Toss the torn kale with a drizzle of oil and salt, then add it to the pan for the final minutes of cooking until wilted and crisp.
  7. Remove from oven and garnish with lemon wedges and chopped fresh parsley.