Best 5 Roasted Chicken Legs Wpotatoes And Kale Recipes

**Experience a Flavorful Culinary Adventure with Roasted Chicken Legs, Potatoes, and Kale: A Symphony of Tastes**

Prepare to embark on a delightful culinary journey with our tantalizing recipe for roasted chicken legs, potatoes, and kale. This wholesome dish is a symphony of flavors, textures, and vibrant colors, sure to captivate your taste buds. The succulent chicken legs, infused with a blend of herbs and spices, take center stage, while tender potatoes and earthy kale create a harmonious balance. As the chicken and vegetables roast together, they release their natural juices, creating a flavorful symphony that will dance on your palate. With its simple yet elegant presentation, this dish is perfect for a weeknight dinner or a special occasion. Elevate your dining experience with the additional recipes included in this article, such as our succulent roasted chicken thighs with crispy skin and juicy meat, our flavorful chicken and potato skillet with a creamy sauce, and our healthy chicken and kale soup, packed with nutritious ingredients.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CHICKEN LEGS WITH POTATOES AND KALE

Roasted Chicken Legs With Potatoes and Kale image

This is my favorite kind of food ... simple ingredients, simple preparation, total comfort flavor. Recipe is from Food and Wine.

Provided by Pinay0618

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs kale, stems and inner ribs removed
1 1/2 lbs medium yukon gold potatoes, sliced 1/4 inch thick
1 medium onion, thinly sliced
1/4 cup extra virgin olive oil
salt & freshly ground black pepper
8 whole chicken legs (about 10 ounces each)
1 teaspoon paprika
lemon wedge, for serving

Steps:

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.
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.
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.

Nutrition Facts : Calories 495, Fat 27.7, SaturatedFat 6.7, Cholesterol 138.6, Sodium 172.9, Carbohydrate 27.1, Fiber 3.6, Sugar 1.4, Protein 34.9

GRILLED CHICKEN WITH ROASTED KALE

Grilled Chicken With Roasted Kale image

Spruce up your standard chicken breasts with a hearty, healthy side dish. Roasting the kale and potatoes makes them irresistibly browned and crisp while also tempering the bitterness of the greens.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil, plus more for brushing
1 large bunch kale, stems removed, leaves torn (about 10 cups)
3 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
2 large skinless, boneless chicken breasts (about 1 1/2 pounds)
4 cups mixed salad greens
1/2 cup cherry tomatoes, halved
1/3 cup grated Parmesan
1 tablespoon fresh lemon juice

Steps:

Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes. Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon olive oil and season with salt and pepper. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to a plate. Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, Parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.

ROASTED CHICKEN DINNER WITH POTATOES AND ARTICHOKES ON A BED OF CRISPY KALE

Roasted Chicken Dinner with Potatoes and Artichokes on a Bed of Crispy Kale image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

4 skin-on, bone-in chicken drumsticks
4 skin-on, bone-in chicken thighs
1 whole skin-on, bone-in chicken breast, quartered (separate the breast and then cut each piece in half crosswise)
EVOO, for liberal drizzling
Sea salt and freshly ground black pepper
1 1/2 pounds baby potatoes
4 to 5 sprigs fresh rosemary, leaves stripped and chopped
2 small to medium onions, cut into thin wedges with the root ends attached
Handful fresh bay leaves
One 10-ounce box frozen artichoke hearts, thawed, drained and halved, or one 14-ounce can artichoke hearts, drained and halved
1 head garlic, cloves separated and crushed
1 lemon, sliced
1 cup dry white wine
1 bunch black kale or dinosaur kale, stemmed
Freshly grated nutmeg

Steps:

Drizzle the chicken with EVOO and liberally sprinkle with sea salt and pepper.
In a roasting pan or baking dish, combine the potatoes, rosemary, onions, bay leaves, artichokes, garlic and lemons. Drizzle with about 1/4 cup EVOO, season with salt and pepper and toss to coat. Arrange the chicken on top of the vegetables.
Position the rack on the center of the oven and preheat the oven to 350 degrees F.
Roast the chicken and vegetables for 45 minutes. Turn on the broiler and douse the pan with the wine. Broil until crispy and brown, 12 to 15 minutes. Remove from the oven.
Dress the kale very lightly with about 1 tablespoon EVOO and season with salt, pepper and a few gratings of nutmeg. Spread the kale on a wire rack set over a baking sheet. Broil until very crispy, about 10 minutes.
Divide the kale among plates and top with the chicken and vegetables.

ROASTED CHICKEN & RED POTATOES

Roasted Chicken & Red Potatoes image

Here's how long to bake chicken leg quarters. Pop this homey dinner in the oven for about an hour, then enjoy! It has so much flavor-the meat juices help cook the veggies just perfectly. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes, cut into 1-inch pieces
1 package (9 ounces) fresh spinach
1 large onion, cut into 1-inch pieces
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon salt, divided
1 teaspoon dried thyme
3/4 teaspoon pepper, divided
6 chicken leg quarters
3/4 teaspoon paprika

Steps:

Preheat oven to 375°. Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, 3/4 teaspoon salt, thyme and 1/2 teaspoon pepper; toss to combine., Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast on an upper oven rack 55-60 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender.

Nutrition Facts : Calories 449 calories, Fat 21g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 529mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 4g fiber), Protein 35g protein.

GARLIC ROASTED CHICKEN AND POTATOES

Garlic Roasted Chicken and Potatoes image

I've been making this recipe for so many years, I can't remember where I got it from. It's really quick to throw together. After fixing it several times, my husband 'discovered' that you were supposed to spread the garlic on the chicken. It's one of his favorites now. This recipe is very easy to adjust up or down. Just make sure your pan is big enough if adjusting up. I usually add more potatoes, since we like them. Serve with a mixed greens salad.

Provided by Debi Blair McGinness

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h20m

Yield 8

Number Of Ingredients 6

Ingredients

¼ cup butter
6 chicken leg quarters, split into drumsticks and thighs
6 large Yukon Gold potatoes, cut into chunks
24 cloves garlic, unpeeled
salt and ground black pepper to taste
¼ cup maple syrup

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.
Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the potatoes.
Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F (74 degrees C). To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

Nutrition Facts : Calories 463.5 calories, Carbohydrate 34.4 g, Cholesterol 120.1 mg, Fat 21.3 g, Fiber 2.4 g, Protein 33.1 g, SaturatedFat 7.9 g, Sodium 150.7 mg, Sugar 6 g

Tips:

Use a cast iron skillet or Dutch oven: These heavy-bottomed pans will help to evenly brown the chicken and potatoes, and they can also be used to braise the kale.
Season the chicken liberally: Don't be afraid to use plenty of salt and pepper, as well as your favorite herbs and spices. This will help to create a flavorful dish.
Roast the chicken and potatoes until they are golden brown: This will ensure that they are cooked through and have a crispy exterior.
Add the kale towards the end of cooking: This will help to prevent it from becoming overcooked and wilted.
Serve the chicken and potatoes with a variety of dipping sauces: This will allow your guests to customize their meal to their liking.

Conclusion:

This roasted chicken legs with potatoes and kale is a simple yet delicious dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!