Lemony Chicken Traybake with Kale and Potatoes
Nutrition Info (Per Serving)
Ingredients
1 large leek, sliced
300g miniature/baby potatoes, boiled then halved
4 cloves garlic, peeled and lightly smashed
2 tbsp olive oil, divided into 1 1/3 tbsp and 2/3 tbsp (2 tsp)
8 skin-on, bone-in chicken thighs
1 tsp sweet smoked paprika
2 tsp lemon zest
Juice of 1 lemon
One small pack of fresh thyme
350g kale
Instructions
1. Preheat the oven to 210C (fan) 230C (standard).
2. Toss the leek slices, potatoes, and garlic in 1+1/3 tbsp olive oil in a large bowl. Season to taste.
3. Spread out on 1-2 baking trays.
4. Add the chicken thighs to the same bowl and toss with the paprika, lemon zest and lemon juice. Season to taste.
5. Place the coated chicken portion on top of the vegetables, each with a sprig of thyme on top.
6. Bake for 15 minutes. Meanwhile, toss the kale in the remaining 2/3 tbsp i.e. 2 tsp olive oil. Stir to coat each piece well then add to the baking tray/s giving everything a good stir in the process.
7. Bake for a further 15 minutes, stirring once. Check that the chicken juices run clear and if you have a meat thermometer that the internal temperature at the thickest part is at least 74C.
