Roasted chicken legs with potatoes and kale
Last night’s recipe: roasted chicken legs with potatoes and kale. Although this recipe takes an hour, the active time is only 10 minutes – basically pile everything in the pan and stick it in the oven – so it’s ideal if you don’t need to eat immediately but have other stuff to take care of. The prep for this dish is incredibly simple – slice the chicken halfway through the joint and dust it with spices, wash the kale, and slice the potatoes. One of the wonderful things about chicken is that when you cook it, the skin melts and makes everything around it delicious, so you don’t really need to do much.
This dish first cooks for 20 minutes covered, to wilt the kale and soften the potatoes. Then it goes for 30 more minutes uncovered (all at 450 degrees), which gives the skin of the chicken a splendid crispy texture.
The verdict: a great dish that produces some really delicious leftovers (lunch today). I probably would have added a bit more salt than the recipe calls for, but I could say that about a lot of recipes. Really, this dish doesn’t need a lot of spice, because it has plenty of flavor between the chicken skin and the slight bitterness of the kale. While this recipe doesn’t work if you get home late and are in a real hurry to eat, it works perfectly if you want dinner in an hour but don’t want to put in a lot of work.