Recipe: One pan roasted chicken legs with potatoes and kale

Kale has made the headlines lately as a superfood. High in Vitamin A , Vitamin K, and Vitamin C, kale provides a range of health benefits. It may even help prevent cancer! This very easy recipe is a great way to incorporate kale into your diet.


680 g kale

680 g potatoes

1 medium onion

1/4 cup extra-virgin olive oil salt and freshly ground pepper

8 chicken legs (280 g each)

1 teaspoon paprika

lemon wedges, for serving


Preheat oven to 220° c

Slice potatoes – aim for a medium thickness

Thinly slice onion

Rinse the kale

Add kale, onion and potato to roasting pan. Mix so the vegetables are evenly distributed. Set aside.

Cut chicken legs and sprinkle with salt, pepper and paprika.

Place the chicken legs on top of the vegetables in the roasting pan.

Roast for 15 minutes at 220° c, then turn down heat to 180° c for further 25-35 minutes, or until lightly browned. This will ensure the chicken is crispy but not burnt.

Serve garnished with lemon wedges.