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Roasted Chicken with Potatoes, Kale, and Lemon

  • 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