Makes 2 Servings
Macros: 375 Cal, Fat 19g, Carbs 28g, Fibre 4g, Protein 22g
227 grams Chicken Thighs With Skin
2 cups Mini Potatoes (halved)
1/8 tsp Sea Salt
1 tbsp Rosemary (chopped)
2 cups Kale Leaves (chopped)
Preheat the oven to 425ºF (218ºC).
Heat a cast iron pan over medium heat and season the chicken and potatoes with sea salt. Place the chicken skin side down on the pan and arrange the potatoes around the chicken. Add the chopped rosemary. Cook for 15 minutes without moving the chicken and occasionally tossing the potatoes.
After 15 minutes, flip the chicken over and place the pan in the oven for 10 to 12 minutes.
Remove the chicken and potatoes from the oven and transfer to a plate, leaving the drippings in the pan. Add the kale to the pan, and saute over medium heat for 1 to 2 minutes or until wilted. Turn off the heat.
Divide the chicken, potatoes and kale onto plates and enjoy!
No Rosemary: Use thyme or another herb instead.
No Kale: Use another green such as Swiss chard or spinach.
Leftovers: Store in an airtight container in the fridge up to 3 days.