Rhubarb Roasted Chicken and Potatoes With Crispy Kale Chips
Total Steps
9
Ingredients
10
Tools Needed
6
Ingredients
- 4 thighs bone-in, skin-on chicken thighs
- 12 potatoes small red potatoes
- several sprigs fresh rosemary
- 1 bunch kale
- 1 pound fresh rhubarb
- 1/4 cup honey
- 1/4 cup sugar
- extra virgin olive oil
- sea salt
- cracked black pepper
Instructions
Step 1
Preheat oven to 400 degrees F.
Step 2
Cut and partially peel the small red potatoes.
Step 3
Wash and pat dry the chicken thighs. Season with sea salt, cracked black pepper, and extra virgin olive oil.
Step 4
Place the seasoned chicken thighs and potatoes in a roasting dish. Arrange rosemary sprigs around the chicken and potatoes. Drizzle with more extra virgin olive oil and roast in the preheated oven.
Step 5
While the chicken and potatoes roast, trim the rhubarb and toss it with honey and sugar. Set aside to soak.
Step 6
Cut off the stems and hard spines from the kale. Wash and thoroughly dry the kale leaves, ensuring all water is removed, using a salad spinner or paper towels.
Step 7
Carefully rub extra virgin olive oil onto each kale leaf until glossy. Spread the oiled kale leaves in a single layer on two baking sheets.
Step 8
After 30 minutes of roasting, remove the roasting dish from the oven. Using tongs, temporarily remove the chicken thighs and potatoes. Layer the honey-sweetened rhubarb in the bottom of the roasting dish, then return the chicken and potatoes on top. Place the roasting dish back into the oven, along with the baking sheets of oiled kale.
Step 9
After 15 minutes, remove from the oven. Sprinkle the crispy kale chips with sea salt and serve immediately.