Ingredients
- 2 TBSP Extra-Virgin Olive Oil, plus more for the skillet
- 2 medium sweet potatoes, scrubbed and cut into 1-inch cubes (leave the peel on)
- ½ medium onion, cut into 1-inch pieces
- 6-8 cloves garlic, peeled
- 2 whole chicken legs, skin on
- 1 tsp salt
- 1 tsp pepper
- ½ bunch kale, destemmed and chopped roughly
- Chopped parsley, for garnish
Directions
1. Preheat the oven to 475
2. Lightly coat a 12-inch cast iron skillet (or another heavy-bottomed, ovenproof frying pan) with olive oil
3. In a mixing bowl, combine the sweet potatoes, onion, and garlic cloves. Drizzle with 2 Tbsp of olive oil and mix well to coat
4. Place the chicken legs skin-side up in the oiled pan
5. Arrange the vegetable mixture around the chicken, making sure the chicken is mostly exposed
6. Sprinkle the chicken and vegetables with the salt and pepper
7. Bake for 35 minutes
8. Add the chopped kale to the pan, stirring gently to ensure it is lightly coated with the oil pooling in the pan
9. Return to the oven for another 12-15 minutes, until the kale is wilted and the chicken skin is crisp
10. Let rest for 2-3 minutes, then serve hot, garnished with the parsley