Lemon Chicken with Potatoes & Kale



Total Servings


Calories Per Serving

19 g

Fat Per Serving

25 g

Protein Per Serving

26 g

Carbohydrates Per Serving

2 g

Sugars Per Serving


3 tablespoons extra-virgin olive oil

1 pound boneless, skinless chicken thighs, trimmed

½ teaspoon salt

½ teaspoon ground pepper

1 pound baby potatoes, halved lengthwise

½ cup low-sodium chicken broth

1 large lemon, sliced and seeds removed

4 cloves garlic, minced

1 tablespoon chopped fresh tarragon

6 cups baby kale



  1. Preheat oven to 400°F.
  2. Add 1 tablespoon of oil in a skillet over medium-high heat.
  3. Season chicken thighs with salt and pepper, and then add to skillet. Cook for about 5 minutes (until browned on both sides). Remove from skillet and rest on a plate.
  4. Add potatoes and the remaining oil to the pan, and season with salt and pepper. Cook cut-side down for about 3 minutes (until browned). 
  5. Stir in broth, lemon, garlic, and tarragon, and then return the chicken to the pan.
  6. Place the pan in the oven and roast for about 15 minutes (until the chicken is cooked through and the potatoes are tender). 
  7. Stir kale into the mixture and roast for another 3 to 4 minutes (until it wilts).

Don't worry if you can't find all the ingredients! Collard greens or spinach work just as well as kale, and basil is a great alternative to tarragon.