Sheet Pan Garlic Chicken, Kale and Potatoes
Roasted on a single sheet pan, this recipe combines chicken, kale, and potatoes with garlic and Parmesan for a quick 35-minute meal.
Ingredients
- 1 lb red potatoes cut into quarters
- 2 tbsp extra virgin olive oil
- 6 cups kale stems discarded and leaves chopped
- 3 cloves garlic finely minced
- 2 boneless chicken breasts sliced into thin cutlets
- 1 tsp kosher salt
- 1/2 tsp coarse ground black pepper
- 1/3 cup grated Parmesan
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 tsp crushed red pepper flakes
Instructions
Preheat oven and coat sheet:
Heat oven to 425°F (220°C). Lightly coat a baking sheet with vegetable oil spray.Roast vegetables for 15 minutes:
In a large bowl, combine potatoes, kale, garlic, and half the olive oil; toss to coat. Arrange mixture in a single layer on the baking sheet and roast for 15 minutes.Season chicken mixture:
In a separate bowl, mix the chicken with the remaining olive oil, salt, pepper, Parmesan, lemon juice, lemon zest, and crushed red pepper flakes until evenly coated.Bake chicken with vegetables:
Place the chicken pieces among the partially roasted vegetables. Return to oven and bake for an additional 20-25 minutes, until the chicken is fully cooked and the vegetables are fork-tender.