Chicken Recipes

Roasted Chicken with Potatoes, Kale, and Lemon

roast chicken with kale and potatoes

My vague menu plan one day last week was to prepare chicken drumsticks, potatoes, and kale in some configuration. I have been slow to jump on the kale bandwagon and really only know one preparation method (steam sauteed in a big skillet), but life got busy and when the day rolled around I really wanted it to be a one pot meal that I could just stick in the oven and ignore. I also had a partial jar of preserved  lemons from last winter that I thought might add an interesting twist to the dish. I wasn’t sure how the flavors would meld together and was pleasantly surprised to discover that it was absolutely delicious!

Ready Set AIP - Your on ramp to the Autoimmune Protocol lifestyle

You could make this with any chicken pieces or even a whole roasted chicken. Just adjust the roasting time so that the temperature of the chicken measures 165 degrees. If you don’t have preserved lemons, feel free to substitute fresh lemons and add some salt to taste.

This recipe is great for the Perfect Health Diet and is also easily adaptable recipe for healing diets.

  • For AIP, substitute sweet potatoes for the white potatoes.
  • For GAPS or SCD, omit the potatoes.
  • For low-FODMAP, omit the onions.
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Chicken with Potatoes, Kale, and Lemon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Jaime Hartman
  • Total Time: 1 hour
  • Yield: 3-4 1x


This is an easy and flavorful one-pot paleo dish that embraces “safe starches”!


  • A medium bunch of kale, stems and inner ribs removed, chopped
  • 12 pounds of russet potatoes, peeled and cut into small cubes
  • 1 small onion, slice thinly
  • 1 preserved lemon, chopped
  • 3 tablespoons coconut oil, melted
  • 6 chicken drumsticks
  • Dried or fresh rosemary
  • Salt and pepper to taste


  1. Preheat the oven to 450 degrees.
  2. In a large roasting pan or oven safe skillet, combine kale, potatoes, onion, and lemon. Toss with coconut oil.
  3. Arrange chicken on top of vegetables and sprinkle with chopped rosemary, salt, and pepper.
  4. Cover dish with aluminum foil and place in oven for 20 minutes.
  5. Remove foil and roast for 30 more minutes, or until chicken has reached 165 degrees and vegetables and tender.
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Category: Entree
  • Cuisine: American


This post shared on Real Food Forager’s Fat Tuesday, Holistic Squid’s Party Wave Wednesday, Kelly the Kitchen Kop’s Real Food Wednesday, Nourishing Gourmet’s Pennywise Platter, the Humble Kitchen’s Simple Lives Thursday, Food Renegade’s Fight Back Friday, Girl Meets Nourishment’s Unprocessed Fridays, and Peeling Back the Onion Layer’s Healing with Food.

Included in Eat Your Greens: 45 Recipes.

Work With Me! - Spring Specials now available

3 replies on “Roasted Chicken with Potatoes, Kale, and Lemon”

[…] Roasted Chicken with Potatoes, Kale, and Lemon–Gutsy By Nature […]

Paleo Grilled Beef Sirloin Tips, plus a review of ButcherBox subscription service - Gutsy By Naturesays:

[…] ground. The pork chops were moist and flavorful and the drumsticks quite tasty as I prepared them in a variation of this recipe. The top sirloin I used in a recipe for beef rendang from Russ Crandall’s Paleo Takeout that […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


This site uses Akismet to reduce spam. Learn how your comment data is processed.