Roasted Chicken Legs with Potatoes and Kale

For this easy one-pan dish, Grace Parisi roasts chicken legs on a bed of potatoes and kale so the meaty juices keep the vegetables moist. Prep takes just 10 minutes and the resulting meal serves eight or makes for excellent leftovers. There's very little clean-up as everything bakes up together and can be served straight from the pan. It's super healthy from the kale and lemon, but also hearty because of the roasted potatoes.

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  • Servings: 8

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Carving a Roasted Chicken


  • 1 1/2 pounds tender, young kale, stems and inner ribs removed
  • 1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
  • 1 medium onion, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 8 whole chicken legs (about 10 ounces each)
  • 1 teaspoon paprika
  • Lemon wedges, for serving

How to make this recipe

  1. Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.

  2. Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.

  3. Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes. Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender. Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.

Serve With

Combining chicken, greens and potatoes, this one-pan recipe is a meal in itself, but it would also be delicious with homemade hummus or other easy spreads like cucumber-yogurt dip.

Suggested Pairing

Full-bodied, pear-inflected Chardonnay.

Contributed By Photo © Tina Rupp Published December 2008

469564 recipes/roasted-chicken-legs-potatoes-and-kale 2013-12-06T23:45:14+00:00 Grace Parisi fall|winter|entertaining|roasting|dinner-party|8|fast|weeknight-dinner december-2008 recipes,roasted-chicken-legs-potatoes-and-kale 469564

Aggregate Rating value: 4

Review Count: 81

Worst Rating: 0

Best Rating: 5

Author Name: Paul Parsells

Review Body: I make this frequently in the fall and winter. I use a Le Creuset 7 1/4 qt Dutch oven with great results. I toss the kale potatoes and onions with olive oil right the pot distributing everything as evenly as I can. Then I wedge the leg quarters in on top. I also sprinkle some sweet Spanish paprika on them before the Hungarian with which I completely cover the chicken. I get big leg quarters so I probably go 30 mins with the lid on then 40-45 mins off. A couple of garlic cloves tossed in with the kale and potatoes doesn't hurt either and tonight I tossed in a tub of whole button mushrooms, just because. Always good comfort food. 

Review Rating: 5

Date Published: 2016-10-16

Author Name: Regina Richard Winslow

Review Body: I too have made this dish a few times but I like to add red pepper flakes while tossing the veggies for a punch of flavor. Adds a lot! If you like some heat, give it a try.

Date Published: 2017-03-01

Author Name: Mary Jo Hoffman

Review Body: I should have commented that I add my all time favorite pepper piment d'espelette to this dish and it is the perfect seasoning for it. Piment d'espelette comes from Basque Country, it is like a nuanced combination of paprika and cayenne. If you can get your hands on some, try it!

Date Published: 2017-03-20

Author Name: nickfromnj

Review Body: Easy, delicious, no-mess, one-dish fall dinner.  I've made this multiple times, but care must be taken to slice the potatoes thinner for smaller chicken legs to avoid drying out chicken before potatoes are tender.  By all means, do not skip the sprinkle of lemon juice at the end.

Review Rating: 5

Date Published: 2016-11-04

Author Name: Jennifer Murray

Review Body: Yum!

Review Rating: 5

Date Published: 2016-08-31

Author Name: Mary Jo Hoffman

Review Body: I keep coming back to this recipe. So easy. So tasty. And healthy. A great mid-week family dish!

Review Rating: 5

Date Published: 2017-03-20

Author Name: Stephanie

Review Body: So, maybe it was my technique, but I wouldn't give this recipe more than 2-3 stars... I did not have a large roasting pan, so I split the veggies and chicken into 2 12x8ish dishes; one a glass Pyrex and the other le creuset stoneware. 2ndly I couldn't find leg/thigh combos so I used leg and breasts. I followed the instructions to cover with foil then remove foil, monitored my meat temperature (removing the legs about 10m before the breasts).   What I ended up with was not very flavorful and the kale was with chewie or crispy (yum, kale chips!!).  Perhaps if you really want to try this, layer your veggies so all the kale is on the bottom so it gets more of a braise.

Date Published: 2016-10-06