Roasted Chicken Legs with Potatoes and Kale
- Recipe by Grace Parisi
Pairing Suggestion
Full-bodied, pear-inflected Chardonnay: 2006 Ponzi Vineyards Reserve.
Roasted Chicken Legs with Potatoes and Kale
- Recipe by Grace Parisi
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Roasted Chicken Legs with Potatoes and Kale
Incredibly easy to prepare and very satisfying. A deep roaster is necessary to accommodate all the kale. Both the kale and potatoes are rich with flavor from the chicken. I used smoked paprika for a bit of kick. I really liked the crispy edges that some of the kale got from roasting.
Posted by: karennewgard on January 30, 2010
This recipe does not work. The chicken and the potatoes need way more time than the kale. I would put the chicken and the potatoes in the roasting pan and give them a 30 minute head start. After 30 minutes, pull them out, deglaze with chicken stock and lemon. Put the kale in with the deglaze juice, return the chicken and potatoes, cover with foil and cook for another 30 minutes. Let sit for 15 minutes still covered, then serve.
Posted by: kcooper on December 6, 2009
I thought this recipe was wonderful. My family doesn't like kale so I substituted fresh green beans for the kale. They turned out crisp tender and delicious.
Posted by: kamihart on October 29, 2009
- From Pairing of the Day: December 2008, Impromptu 1-Hour Party
- Published December 2008
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