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One pot meal. Simple. Nutritious. Easy. Fast. Voila.

About 2 bunches of dino kale, stems and inner ribs removed
1 1/2 pounds medium Yukon Gold OR sweet potatoes, sliced 1/4 inch thick
1 medium onion, thinly sliced
1/4 cup extra-virgin olive oil
Sea Salt and freshly ground pepper
8 whole chicken legs, organic
herbes de provence, or any dried herbs you prefer
fresh rosemary
1 teaspoon paprika
Lemon wedges, for serving

*can be halved, or ingredients can be portioned appropriately for number of mouths to feed. Good to make a big batch like this and eat on it for the week. This is an excellent way to get your leafy greens!


1. 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.
2. Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with sea salt and pepper, sprinkle with the paprika and herbs and set on top of the vegetables. Add rosemary sprigs, or whatever fresh herbs you have on hand, to pan.
3. 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.

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