Sheet Pan Herb-Roasted Chicken with Red Potatoes & Kale

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The whole family will love Sheet Pan Herb-Roasted Chicken with Red Potatoes & Kale! This hearty sheet pan recipe calls only 10 minutes of prep work!

Sheet Pan Herb-Roasted Chicken with Red Potatoes & Kale

Sheet Pan Herb-Roasted Chicken with Red Potatoes & Kale

Sheet pan meals are terrific because they’re relatively simple and they don’t dirty multiple pots and pans. A piece of parchment paper or a silpat cooking mat makes cleanup of this dish super easy. A mere 10 minutes of prep work is all that’s needed to get this dish ready to go into the oven. The whole family will be thrilled with the flavorful meal that results from this recipe.

Prep time: 10 minutes
Cook time: 40-47 minutes
Serves: 6

If possible, it is recommended that you use a three-quarter size sheet pan instead of a standard 13” x 18” half sheet pan for best results making this recipe. This will allow the vegetables enough room to be spread into a single layer without overcrowding, while keeping all ingredients to one single pan. Keeping all ingredients on a single sheet pan is important in this case because the juice from the chicken and lemon wedges will mingle with the fresh herbs to infuse the potatoes, onion, and kale with incredible flavor while cooking.

Equipment Needed

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  • 1½ lbs red potatoes, cleaned and cut in half
  • 1 large red onion, roughly chopped
  • 6-8 whole garlic cloves, finely minced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh rosemary, minced
  • sea salt and black pepper, to taste
  • 6 bone-in, skin-on chicken thighs
  • 10-12 sprigs fresh thyme
  • 1 large lemon, cut into 8 wedges
  • 2 cups fresh kale, washed, tough stems removed, and thinly sliced

Sheet Pan Herb-Roasted Chicken with Red Potatoes & Kale


Preheat the oven to 400°F.

Line a large, rimmed baking sheet with parchment paper or a Silpat baking mat and set aside.

Place the potatoes, red onions, minced garlic, olive oil, and fresh rosemary into a large glass mixing bowl and combine. Generously season with salt and black pepper, to taste, and arrange the veggies on the prepared baking sheet in a single layer.

Add the chicken thighs to the bowl and coat with any remaining rosemary and olive oil mixture. Season the chicken with additional salt and black pepper, if desired, and nestle in between the veggies along with the lemon wedges and sprigs of fresh thyme.

Roast in the pre-heated oven for 30-35 minutes, or until the veggies develop nice color and the chicken is nearly done. Remove the baking sheet from the oven and stir in the fresh kale.

Return the sheet pan to the oven and roast for another 10-12 minutes, or until the chicken is completely cooked and the kale is wilted. Always cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven while cooking, etc… The minimum safe recommended cooking temperature for chicken thighs is 165°F (74°C).

Remove from oven and transfer the chicken and potatoes to a serving platter and loosely cover with foil.

Let chicken rest for 5 minutes before serving.

Serve and enjoy!

Sheet Pan Herb-Roasted Chicken with Red Potatoes & Kale

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