Roasted Chicken Legs with Potatoes and Kale

Name: Roasted Chicken Legs with Potatoes and Kale
Cook time: 10 min
Yield: 8
Ingredients: 1 1/2 pounds tender, young kale, stems and inner ribs removed; 1 1/2 pounds medium Yukon Gold 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

Roasted Chicken Legs with Potatoes and Kale was pinched from <a href="http://www.foodandwine.com/recipes/roasted-chicken-legs-with-potatoes-and-kale" target="_blank">www.foodandwine.com.</a>

"For this one-pan dish, Grace Parisi roasts chicken legs on a bed of potatoes and kale so the meaty juices keep the vegetables moist...."

INGREDIENTS

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1 1/2 pounds tender, young kale, stems and inner ribs removed

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1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick

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1 medium onion, thinly sliced

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1/4 cup extra-virgin olive oil

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Salt and freshly ground pepper

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8 whole chicken legs (about 10 ounces each)

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1 teaspoon paprika

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Lemon wedges, for serving

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