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Roasted Chicken with Greens and Potatoes
  • Kale
  • Vegetables
Serves:   8
(serving size: )

  • Prep Time:   20 minutes
  • Cook Time:   50 minutes
  • Total Time:   1 hour 10 minutes


1 1/2 pounds kale or collards, stems and inner ribs removed

1 1/2 pounds medium potatoes, sliced 1/4 inch thick
1 medium onion, thinly sliced
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
8 whole chicken legs (about 10 ounces each)
1 teaspoon paprika
Lemon wedges, for serving


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.

Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs.

Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.

Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes.

Remove the foil and roast for another 30 minutes, or 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.


If you prefer white meat chicken, use skin-on, bone-in chicken breasts instead of legs. If you are vegan substitute tofu for the chicken.

From Carnegie Hill Newsletter edited by Judi Katz-Schwartz, Barbara Thalenfeld

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