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Home » Recipes » Chicken » Roast Chicken and Kale

Roast Chicken and Kale

Published: Jan 30, 2024 · Modified: Jan 31, 2024 · This post may contain affiliate links · This blog generates income via ads.

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This roast chicken and kale comes together all in one pan, making it really easy to make any night of the week and a breeze to clean up! Seasoned chicken roasted on a bed of kale and other vegetables is a hearty and complete meal, perfect for serving to the family, or have leftovers for another night! Delicious and nutritious, this is definitely a recipe you will want to keep in rotation!

Ingredients

For the chicken:

  • Chicken thighs, bone-in, skin-on (see Recipe Notes below on other options)
  • Garlic powder
  • Onion powder
  • Paprika
  • Salt
  • Pepper

For the vegetables:

  • Common curly kale
  • Cauliflower
  • Sweet potatoes
  • Onion

How To Make Roast Chicken and Kale

The Vegetables

Prepare the kale by ripping the leaves off the center rib of each leaf. Tear the kale into bite-sized pieces, rinse and drain.

Hands ripping kale leaves off a stalk.

Peel and chop the sweet potatoes into chunks. Cut the cauliflower into chunks.

Oil being added to raw white cauliflower chunks, orange sweet potato chunks, and kale.
A rectangular roasting pan containing uncooked green kale, white cauliflower, orange sweet potatoes, and thinly sliced onions.

Toss the vegetables with extra light olive oil (or any neutral flavored oil) and spread out into a baking dish. Top with thinly sliced onion.

The Chicken

Pat the chicken dry with paper towels.

Combine the salt, pepper, garlic powder, onion powder, and paprika in a small dish.

A wood bowl containing salt, black pepper, onion powder, garlic powder, and paprika.
Raw chicken pieces with dry seasonings on them, resting on a bed of uncooked vegetables in a roasting pan.

Lay the chicken thighs skin-side down on the vegetables and sprinkle half the seasoning on the underside of the chicken pieces.

Flip the chicken thighs over, skin-side up, and sprinkle the rest of the seasoning over the pieces.

Six raw chicken pieces on a bed of uncooked vegetables in a rectangular roasting pan.

Cover the baking pan with a lid or foil and bake in a preheated 400F/200C oven for 25 minutes. Remove the lid or foil from the baking pan and bake for another 35 minutes.

How To Serve the Roast Chicken and Kale

Six pieces of roasted chicken on a bed of vegetables in a rectangular roasting pan.

One of the best things about this meal is that you can take it straight from the oven to the table! Add some lemon wedges for anyone who wants a bit of fresh tang to their dinner! It is a complete meal in itself, with all the chicken and vegetables in one pan.

A piece of roasted chicken, pieces of cauliflower, orange sweet potatoes, green kale, and a fork and knife on a white plate.

That being said, if you wanted to add more to the meal, it would also go great with some rice, homemade Easy Ciabatta Bread, Creamy Roasted Tomato Soup, Fresh and Simple Apple Coleslaw, Chewy Brazilian Cheese Bread (Pão De Queijo), or Gluten-Free Yorkshire Puddings.

A Heartier Version with Rice

For a heartier version, you can add rice to the pan to cook right along with the chicken and vegetables!

Spread 1 ½ cups rinsed and drained long-grain rice in the bottom of the empty baking dish. Add 2 cups chicken broth. Add the vegetables that have been tossed with oil and continue with the recipe as stated. You will end up with perfectly cooked rice that has soaked in all the flavors and juices from the chicken and vegetables!

Close-up of a piece of roasted chicken on a wooden spatula over a bed of vegetables and lemon wedges.

More Recipes You Might Like

For more chicken recipes, you might want to try:

  • Dry-Brined Roast Chicken - Dry-brined means you get crispy flavorful skin and you don't have to deal with all the liquids required for wet brining.
  • Crispy Crunchy Cornflakes Chicken - So simple to make, full of flavor, and who can resist crunchy chicken?
  • Chicken Skewers with Thai Curry Dipping Sauce - Perfect for serving a crowd and fun to eat!
  • Hearty Chicken and Kale Soup - Chicken and kale work together again in this recipe that is a definite winner in soup form.
  • Skillet Lemon Garlic Chicken - A delicious low-carb meal that can be cooked and served all from one pan.
  • Curry Chicken Rice Bake - Another one-pan roast chicken dish that is flavorful, hearty, and comforting.

Commonly Asked Questions

Can I use chicken breasts or drumsticks?

Yes!

Can I use boneless chicken pieces?

Yes! Reduce the roasting time to 25 minutes after removing the lid/foil from the baking pan.

Can I use skinless chicken pieces?

Yes, this recipe will still be delicious with skinless chicken pieces. I happen to like using bone-in chicken thighs because they cook up juicier and I like how the seasoned chicken skin gets crispy.

What other vegetables can I use?

Use whatever vegetables you like! I like combining the leafy kale with chunky vegetables for texture. Carrots, broccoli, regular potatoes, butternut squash, bell peppers are all good options! Throw in some cloves of garlic (skins on) and squeeze out the creamy roasted garlic to eat with your meal!

How do you reheat leftovers?

Leftover roast chicken and kale is delicious and can simply be reheated in the microwave.

Close-up of a roasted piece of chicken on a bed of onions and vegetables in a pan.

This roast chicken and kale dish is sure to become one of your go-to recipes for weeknights...or any night! It's easy to make, delicious to eat, and easy to clean up...how can you not want to make this? It's also ticks all the boxes if you're on a gluten-free or low-carb diet. This is a total winner winner chicken dinner!

~ Lisa.

One-Pan Roast Chicken and Kale

This roast chicken and kale comes together all in one pan, making it really easy to make any night of the week and a breeze to clean up! Seasoned chicken roasted on a bed of kale and other vegetables is a hearty and complete meal, perfect for serving to the family, or have leftovers for another night! Delicious and nutritious, this is definitely a recipe you will want to keep in rotation!
5 from 10 votes
Print Pin Rate
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 30 minutes minutes
Makes: 6 servings

Ingredients

  • 6 chicken thighs, bone-in, skin on

Seasoning for chicken:

  • 1 teaspoon sea salt
  • ¾ teaspoon black pepper
  • 1 ½ teaspoon garlic powder
  • 1 ½ teaspoon paprika
  • ½ teaspoon onion powder

Vegetables:

  • 3-4 large bunches of kale, washed, leaves removed from ribs, and torn into bite-sized pieces
  • 1 large sweet potato, peeled and chopped into chunks
  • ½ medium sized cauliflower, cut into small chunks
  • ½ onion, thinly sliced
  • ¼ cup extra light olive oil (or any neutral flavored oil)
  • ¾ teaspoon salt
  • ½ teaspoon black pepper

Serve with:

  • Lemon wedges (optional)

Equipment

  • 10x13 Baking Pan

Instructions

  • Preheat oven 400F/200C.
  • In a small bowl, combine the salt, pepper, garlic powder, paprika, and onion powder for the chicken seasoning. Mix and set aside.
  • Pat the chicken pieces dry with paper towels. Set aside.

Vegetables:

  • Toss kale leaves, sweet potato, and cauliflower together with the extra light olive oil.
  • Spread vegetables evenly in a large baking dish. Do not worry if it looks like a lot; it will sink as it cooks.
  • Layer sliced onions on top of the vegetables. Season with salt and pepper.

Chicken:

  • Lay the chicken on the vegetables, skin side down and sprinkle half of seasoning over the chicken pieces.
  • Flip the chicken pieces over so they are skin side up and sprinkle the remaining seasoning over them.
  • Cover the baking dish with foil or a lid and bake for 25 minutes.
  • Remove the foil or lid and roast for another 35 minutes until chicken is cooked (internal temperature should be 165F/74C) and vegetables are tender. Serve immediately.
  • Serve with lemon wedges, if desired.

Notes

  • You can substitute the bone-in chicken thighs with boneless chicken thighs.
    • If using boneless chicken thighs, adjust the baking time to only 25 minutes after removing the foil from the baking dish. 
  • You can use other chicken pieces besides thighs.
  • Using chicken with the skin on makes for more flavorful chicken, but you can do skinless, boneless chicken, if desired. .
  • Toss in other vegetables like bell peppers, carrots, etc. or stick with all kale if you do not want a vegetable mix.
  • Add garlic cloves with the skins on to roast with the chicken and vegetables and you'll have creamy roasted garlic to go with the meal!
  • Do not worry if the pan is really full when it's ready to go in the oven. Everything cooks down and will be about half the height it was when it went in!
  • Rice Option: Rinse 1 ½ cups long-grain rice and spread in bottom of baking dish. Add 2 cups chicken broth. Continue with the recipe as stated with the vegetables and chicken and cooking time.
Have you made this recipe?Leave a comment below and share a photo on Instagram! Be sure to mention @dayinthekitchen!

**This post was published on January 7th, 2019 and republished January 30th, 2024 with new photos, instructional photos, and updated recipe notes.

You Might Also Like:

  • Slow Cooker Teriyaki Pulled Chicken
  • Rice Cooker Chicken Biryani
  • Dry Rub Wings with Creamy Feta Dip
  • Skillet Lemon Garlic Chicken Thighs

Comments

    5 from 10 votes (3 ratings without comment)

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  1. Meg says

    September 21, 2024 at 3:24 am

    This is so awesome! Thank you! Love how simple this is yet, so many options and possibilities with this! Really like that you can use whatever veggies and even rice!!!! So neat 🙂 I’m making this a staple for sure 👍 Appreciate the directions for boneless chicken too.

    Reply
    • Lisa says

      September 21, 2024 at 9:32 pm

      Thank you, Meg! I’m so glad you liked the recipe! I think you’re going to love it with rice, too!

      Reply
  2. TAMMY says

    June 29, 2024 at 6:22 am

    5 stars
    Wow! Amazing! I will definitely make this again.

    Reply
    • Lisa says

      June 29, 2024 at 9:07 am

      Thank you, Tammy!

      Reply
  3. Jeanne Talbot says

    October 31, 2023 at 10:53 am

    5 stars
    I made this tonight for my 96 year old father who’s on a salt restricted diet. (I left out the salt) Oh my gosh this was fabulous! I loved it and so did he! Thank you for this great recipe! I struggle with finding something that’s not to hard for me (because I’m not a cook but when I come to NY and take care of my father, every couple of months, I have to be. The directions were so easy to follow and it was perfect! Thank you! We will be enjoying this many times.

    Reply
    • Lisa says

      October 31, 2023 at 10:00 pm

      Hi Jeanne! Thank you so much for making the recipe...I'm so glad you and your father liked it!

      Reply
  4. Deanna says

    October 27, 2020 at 4:52 am

    5 stars
    Love this recipe! so easy to make, doesn't have a bunch of dishes to clean up after, easy to improvise if you don't have all the ingredients.
    Adding the rice was a great idea since the rice soaks in the flavours from the dish.

    Reply
    • Lisa says

      October 28, 2020 at 7:03 am

      I so glad that you tried it and liked it, Deanna! I love it with the rice on the bottom, too!

      Reply
      • Caitríona says

        February 19, 2022 at 8:08 am

        Do you think it would be possible to use quinoa or something instead of rice?

        Reply
        • Lisa says

          February 19, 2022 at 9:08 am

          Yes, this would absolutely work with quinoa!

          Reply
  5. Robyn says

    April 08, 2020 at 9:29 am

    Delicious. Lovely flavours and simple to prepare. Will cook again, and next time try with rice combo

    Reply
    • Lisa says

      April 08, 2020 at 9:46 am

      Thanks, Robyn! I'm so glad you liked it, and you will love it with the rice!

      Reply
      • Robyn says

        June 09, 2020 at 2:34 pm

        Lisa, I made this last night with the rice. Very tasty.Used chicken breasts, just removed them a little earlier to 'rest' and allow the sweet potato to continue cooking. Clean plates all round!

        Reply
        • Lisa says

          June 09, 2020 at 6:23 pm

          Clean plates are a great sign! Thanks so much for the update!

          Reply
        • Melinda Clark says

          October 29, 2024 at 9:26 pm

          Hi! How would I adjust the time if I'm using boneless skinless chicken breast?

          Reply
          • Lisa says

            October 30, 2024 at 9:01 am

            Hi Melinda! Just like for boneless chicken thighs, I would bake them for 25 minutes after removing the foil from the pan. Thanks for the question!

            Reply
  6. Millie J. says

    April 10, 2019 at 9:33 am

    Oh, I want to cook this - I have a half-chicken that I was planning to roast, and a bunch of kale, and this would be a great way to combine them! One question: To me a "sheet pan" has a very low rim, whereas a baking dish has a higher rim like a cake pan. Which one do you use, and what are its dimensions (more or less)? Thanks!

    Reply
    • Lisa says

      April 10, 2019 at 12:08 pm

      Thanks for the question, Millie. I used a baking dish with higher rims to keep everything contained, similar in size to a lasagna pan...about 9x13. My niece uses a big turkey roasting pan when she makes this recipe. Hope that helps!

      Reply
  7. Leanne | Crumb Top Baking says

    January 18, 2019 at 9:43 am

    5 stars
    One pan dinners really are life savers, especially this time of year! The last thing I want to do during a busy week is fuss with a lot of clean up after dinner. Love that you added some sweet potatoes in there with the kale and chicken!

    Reply
    • Lisa says

      January 18, 2019 at 8:25 pm

      Thanks, Leanne! I find using a mix of vegetables not only provides flavor, but it also offers variety for those who may not like kale as much!

      Reply
  8. Denise@urbnspice says

    January 17, 2019 at 4:03 am

    5 stars
    Your Chicken and Kale one-sheet dinner looks amazing,Lisa! I am all about adding more veggies like you did and am so inspired to try this dish. Thanks so much for sharing.

    Reply
    • Lisa says

      January 18, 2019 at 8:23 pm

      Thanks, Denise! I hope you enjoy it!

      Reply
  9. Philip - Chef Sous Chef says

    January 17, 2019 at 12:56 am

    A perfect healthy and simple weeknight meal. That chicken skin looks crispy!

    Reply
  10. Elaine says

    January 16, 2019 at 5:54 am

    5 stars
    Sheet pan dinners are the BEST! So easy, so good and such easy clean-up as well. This chicken looks delicious!

    Reply
  11. Jessica says

    January 16, 2019 at 2:16 am

    5 stars
    LOVE one-pan dinners! And really am enjoying the kale you've added into this recipe - goes so well with the other flavours!

    Reply
    • Lisa says

      January 18, 2019 at 7:48 pm

      Thanks, Jessica!

      Reply

Hey, I'm Lisa!

Welcome to A Day in the Kitchen! This is your one stop shop for easy gluten-free recipes for baking and cooking, as well as traditional home-cooked Chinese dishes! Whether you want to try gluten-free baking, are feeling nostalgic for Chinese dishes you had as a kid, or you simply want easy meal ideas, I've got you covered! It's always a great day to cook!

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