Tuscan Sheet Pan Chicken with Potatoes and Kale
Tuscan Sheet Pan Chicken with Potatoes and Kale brings meat, potatoes, and greens together on one pan with delicious, fresh flavor.
Whoooa, baby! Look at the colors on this pan. The crispy kale! Perfectly roasted potatoes! Tender and flavorful chicken! It’s all so good. This Tuscan Sheet Pan Chicken with Potatoes and Kale has every element of a perfect dinner, all baked to perfection on one pan. Minimal mess and maximum flavor, which is perfect if you’re a busy home cook like me!
Watch how to make it
Sheet pan dinners just can’t be beat on a weeknight. They’re easy on prep time, easy on cleanup, and they’re usually pretty simple to throw together! This Tuscan Sheet Pan Chicken with Potatoes and Kale is no exception. I think you’re gonna love it!
The Best Potatoes for Roasting
I love using Yukon Gold for this recipe! They get this really delicious creaminess in the middle, but their skin is thick enough for that perfect crispy crunch on the outside. They’re just right!
For this sheet pan dinner we’ll start with the chicken and potatoes. They need much longer to cook than the kale, about 35-45 minutes. The kale doesn’t get tossed in until the final 10 minutes! Get that timing right for ultimate crisp and flavor.
The Best Kale for Sheet Pan Dinners
I love Lacinato kale! Sometimes it’s called dinosaur kale. It’s dark, dark green and I think it has the best flavor. The curly kale most people buy is a little more bitter! Before putting your kale on the pan, it will get a nice little massage in oil and spices. Yum!
The Home Cook’s Guide to Salt
Learn about the basics of salt, plus the best salt for cooking (hint: it’s Kosher salt!) with this easy-to-understand guide to salt for home cooks.
Tuscan Sheet Pan Chicken with Potatoes and Kale
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 people 1x
- Category: Dinner
- Method: Oven baked
Description
Tuscan Sheet Pan Chicken with Potatoes and Kale brings meat, potatoes, and greens together on one pan with delicious, fresh flavor.
Ingredients
- 8 bone-in, skin on chicken pieces (breasts or thighs)
- 3 tablespoons olive oil, divided
- 3/4 teaspoon salt
- 1/4 teaspoon lemon pepper
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 pound baby Yukon Gold potatoes, halved
- 1 lemon, thinly sliced
- 1 bunch Lacinato kale, de-stemmed and roughly chopped
Instructions
- Preheat oven to 425 degrees. Place chicken pieces on a sheet pan and set aside. (If chicken breasts are large, cut them in half). In a small bowl combine the salt, lemon pepper, garlic powder and oregano and set aside.
- In a large bowl add the potatoes, 2 tablespoons olive oil and 1 teaspoon of the spice mixture. Toss the potatoes until they’re well coated. Set aside.
- Brush chicken breasts with 1 tablespoon olive oil then sprinkle chicken with the remaining spice mixture.
- Place the potatoes on the sheet pan around the chicken. Save the leftover oil in that bowl because you will use it for the kale. Add the sliced lemon tucked in under and around the potatoes and chicken. Bake the chicken and potatoes in the oven for 35-40 minutes until chicken is golden brown and potatoes are crispy and cooked through.
- Meanwhile, place the chopped kale in the bowl where you had the potatoes. Use your hands to massage the leftover oil into the kale.
- Once the chicken is done cooking, remove it from the oven and place the kale all around the chicken. Put it back in the oven for 10 minutes until kale begins to wilt and slightly crisp up. Squeeze some extra lemon juice on top if desired. Serve immediately!
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The chicken was still pink inside!
Bone in breast, right?
Correct! Hmm, maybe it needed a little longer? Every oven is different and if the pieces were larger maybe it needed more time?
Delicious!! I wish I had checked the chicken sooner than 35min because ours was a little dry. I took the chicken out of the pan and added the kale for the last 10 min and I’m glad I did otherwise it would have been very dry! The seasoning was so good and the dish very healthy. Will make again!
Thanks Kathryn! I’m glad you enjoyed it!
Great recipe! This is the first time I tried it. Easy to follow instructions. I adapted to use russet potatoes sliced in chunks. Next time I will add mushrooms and carrots to the veggie portion.
Thank you Judy! I’m glad you enjoyed it so much!
I really like this recipe. The chicken was perfectly cooked. Potatoes were nice and crisp. I wish I would have turned the kale 1/2 way through as the tops were crisp and still a bit wet on the bottom. The taste was good but some of the kale not super crisp.
Also, I added some presevered lemon because I didnt have lemon juice. Added a bit of extra zest!
The chicken ended up dry. I think the recipe implies you put the chicken back in with the kale?
Hey Natalie, I’m sorry your chicken turned out dry. Did you use bone in?
This delicious and quick, one pan recipe is perfect for weeknights. Good with sweet potatoes or other vegetables too! I used skinless boneless thighs because that’s what I had. Great. I did add a little more olive oil.
So happy you love it!
So easy and flavorful! Will definitely make again!
Thank you Jennie!
It’s become a go-to here, and my veg-averse kid actually eats the kale!
That’s a huge win!!
What is suggested cooking time if you have skinless/boneless chicken breast ? ? Would it work okay in this recipe ?
Cooking time may be a little less and while it will work, the chicken is more likely to dry out
I do 15 minutes potatoes alone, 15 minutes boneless chicken breast with foil tent, then kale.
Really enjoyed this recipe. Easy and we had the ingredients on hand. Definitely will be making again. Thank you Laney!
One of my favorites too!
I have made this recipe more than any other dish in my repertoire. It is so satisfying and you can riff by changing the seasoning, adding mushrooms, or exchanging sweet potatoes – and the cleanup is so easy! I double, sometimes triple the seasoning. Thank you, Laney, for a wonderful go-to, that keeps things easy but so so delicious!
Love all the swaps you can make!
One of my favorite go to dinners, simple and so delicious. My toddler loves the kale
Toddler loves the kale!! Yaaaay!
LOVE this recipe! It’s one of my favorite go-to dinners 😄 So easy and so delicious!!
I often don’t love sheet Pan dinners bc everything tastes the same but this was amazing!!! My husband who said, “ew kale” had seconds of the kale. So simple, fast, and so so good! Thanks Laney!
I have made this recipe many times for my family. Everyone loves it!
Laney has the best recipes! Easy, quick and always delicious!
Thank you!
I made this tonight. I added some carrots this time which I really enjoyed. I love the crunchiness of the kale. I don’t use salt when I cook but I tried this time and it was a bit too salty. Maybe I’m using the wrong type of salt!? This made a full meal and was delicious.