This is one of my most favorite dishes (and I have a lot). It comes from Food and Wine Magazine, which I always use for inspiration. It is extremely easy to make, fast, nutritious and oh so tasty! It only takes an hour to make, but the results are amazing. I generally love kale, but in this dish it truly shines, particularly the crunchy parts.
Ingredients:
1 1/2 pounds 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
1 1/2 pounds chicken drumsticks
1 teaspoon paprika
Lemon wedges, for serving
Preheat the oven to 450°. Mix the kale, potatoes and onion with the olive oil, salt and pepper. Spread the mixture in an even layer in a very large roasting pan.
Season the chicken with salt, pepper, and paprika and place on top of the vegetables.
Cover the pan with foil and place in the upper third of the oven. Roast for 20 minutes, then remove the foil and roast for 30 minutes longer. The chicken should be cooked through and the kale crunchy and roasted.
Make sure to serve with the lemon wedges - it adds a certain kick and the final touch to the dish.
Bon Appetit!
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