The crowd-pleasing recipe packs in 38 grams of protein for a serving and is done in just 40 minutes. You’ll also get a flavor punch from green olives, herbs, and lemon for the ultimate sheet-pan weight-loss meal.
Ingredients
- 1 lb. yellow potatoes, cut into 3/4-in. pieces
- 1/2 c. green olives
- 2 tsp. fresh thyme leaves
- 3 Tbsp. olive oil, divided
kosher salt
pepper
1 lemon, halved
- 1 tsp. paprika
- 4 small chicken legs, split (4 drumsticks and 4 thighs; about 2 1/2 lbs.)
- 4 c. baby kale
Directions
- Heat oven to 425°F. On large rimmed baking sheet, toss potatoes, olives, and thyme with 2 tbsp. oil and 1/4 tsp. each salt and pepper. Place lemon halves, cut sides down, on baking sheet.
- In small bowl, combine paprika, remaining tbsp. oil, and 1/2 tsp. each salt and pepper. Rub mixture all over chicken and transfer chicken to baking sheet, nestling among vegetables.
- Roast chicken and vegetables until chicken is golden brown and cooked through, 25 to 30 min.
- Transfer chicken to plates, scatter kale over vegetables in pan, and return to oven until kale is just beginning to wilt, about 1 min. Fold kale into potatoes, squeeze juice of lemon over vegetables, and serve with chicken.
Nutrition per serving: 526 cal, 38 g pro, 29 g carb, 3 g fiber, 1.5 g sugars (0 g added sugars), 29 g fat (6.5 g sat fat), 187 mg chol, 778 mg sodium