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Roasted Chicken Thighs, Kale, and Potatoes

Serving Size

2-4

Ingredients

  • 1 onion diced
  • 1⁄2 pound kale stems removed, chopped
  • 1 pound baby potatoes halved
  • 4 cloves garlic peeled, smashed
  • 1 tablespoon fresh thyme
  • 2 tablespoons avocado oil, divided
  • 1 dash salt
  • 1 dash black pepper
  • 4 chicken thighs, skin-on, bone-ins
  • 1 teaspoon paprika
  • 1 teaspoon lemon zested
  • 1 lemon sliced

Directions

  • Preheat the oven to 500˚F.
  • Combine the onion, kale, potatoes, garlic, and half of the thyme in a large bowl. Add half the avocado oil and season with salt and pepper. Toss to coat, then transfer to a baking sheet and spread into an even layer.
  • In the same bowl (without cleaning), add the chicken thighs, the remaining thyme, paprika, and lemon zest. Add the remaining avocado oil, season with salt and pepper, and toss to coat. Arrange the chicken, skin side up, on top of the vegetables.
  • Roast the chicken for 15 minutes. Transfer the chicken to a plate and gently stir the vegetables, spreading them evenly. Rearrange the chicken on top.
  • Roast for another 10-15 minutes or until the chicken juices run clear and the skin is golden brown. Squeeze fresh lemon juice over the top and let sit for 5 minutes.
  • Serve the chicken thighs with the roasted vegetables and lemon wedges on the side.

Notes

No Kale: Use another leafy green Leftovers: -Store in the refrigerator for up to 5 days. Gestational Diabetes Carb Count: 31g of total carbs per serving Protein content: an average chicken thigh has around 17 g of protein; we would recommend eating two if you are in your 3rd trimester or postpartum.

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