Here is a wonderful one pot chicken dinner before I covered it with foil and placed it into the oven. I adapted this from the 2008 December issue of Food & Wine. This was so good and easy.
You could prep the vegetables and season the chicken the night before you are going to cook it. Keep the chicken separate from the vegetables in the fridge overnight. When you get in from work, just assemble, cover and bake.
1 1/2 lbs of kale, ribs removed and roughly chopped
1 1/2 lbs. Yukon Gold potatoes, peeled and cut in half
1 onion, thinly sliced
1/4 cup olive oil
1 tsp. paprika
1 tsp. granulated roasted garlic
1 tsp. granulated onion
1/2 tsp. each salt and pepper, or to taste
4 chicken leg quarters, thighs separated from drumsticks.
Lemon wedges for serving with each plate
Preheat the oven to 450 degrees. Toss the kale, onions and potatoes together with the olive oil and place into a large roasting pan. Season the chicken legs and thighs with the salt and pepper, granulated garlic and onion and place on top of the vegetables. Sprinkle the paprika on top. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes. Turn the oven to broil and continue cooking for another 5 to 10 minutes (depending on your broiler) or unitl the skin is nicely browned. Remove from oven and serve vegetables and chicken with lemon.
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