Life is but a Dish

Easy, approachable recipes for the everyday home cook

Tuscan Sheet Pan Chicken with Potatoes and Kale

by 35 Comments

Jump to Recipe·Print Recipe

Tuscan Sheet Pan Chicken with Potatoes and Kale brings meat, potatoes, and greens together on one pan with delicious, fresh flavor.

Tuscan Sheet Pan Chicken with Potatoes and Kale

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, maximum flavor. That’s what I’m talkin’ about.

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!

More Weeknight Meals

Let’s keep the weeknight meals going! We want maximum flavor, minimal time, and so easy to make. I’ve got you covered! And hey, if you like this meal, you’d probably enjoy my FREE 5 Days of Dinner guide. It’s a week of dinners that you won’t have to plan!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Tuscan Sheet Pan Chicken with Potatoes and Kale

Tuscan Sheet Pan Chicken with Potatoes and Kale

★★★★★ 4.7 from 16 reviews
  • Author: Life is but a Dish
  • Yield: 4 people 1x
Print Recipe

Description

Tuscan Sheet Pan Chicken with Potatoes and Kale brings meat, potatoes, and greens together on one pan with delicious, fresh flavor

Ingredients

Scale
  • 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

  1. 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.
  2. 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. 
  3. Brush chicken breasts with 1 tablespoon olive oil then sprinkle chicken with the remaining spice mixture. 
  4. 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. 
  5. Meanwhile, place the chopped kale in the bowl where you had the potatoes. Use your hands to massage the leftover oil into the kale. 
  6. 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!

Follow Life is but a Dish on PINTEREST | FACEBOOK | INSTAGRAM for all the latest content and behind the scenes! Remember to subscribe to my free  Life is but a Dish Weekly Newsletter and receive easy recipes delivered to your inbox every week!

Reader Interactions

Comments

  5. Used all drumsticks for this and it was divine! Adding the lemon truly makes the dish and the addition of kale is actually genius. It was so crispy and I had no idea I would love it as much as I did.

    ★★★★★

    Reply

  6. Timings were WAAY too short. Maybe it was the size of my chicken thighs but I would add 20-30 minutes to the cooking time.

    ★★

    Reply

    • Sorry you had this experience. It could have been the size or also your oven temp? I’ve made this recipe many times and have never had a problem!

  7. Everything was delicious except the kale, which was inexcusably bitter. Lacinato kale works well in a soup, but dried out in the oven? No thank you. I will try this again with spinach added at the last minute.

    Reply

    • Did you massage the kale with the oil, lemon and salt before cooking? This helps remove the bitterness

  11. Finally found a use for my sheet pan. Need to get a bigger pan though in order to contain all this yumminess. The lemon slices really added flavor. It is one of my favorites, I added sliced bell peppers too. The chicken was nicely cooked and a little crispy

    ★★★★★

    Reply

  12. My whole family loved this recipe, and my 4 year old even had 3 (small) servings of kale! I call that a giant winner. This is a very easy and delicious recipe with solid pay off! We loved it!

    ★★★★★

    Reply

  13. Would this work with boneless thighs? And if so, how would you adjust the cooking time? Thanks so much for your wonderful recipes!

    Reply

  14. Love this recipe! My picky 16 year old loves it as well. I love that I can put together a good dinner in minutes and the leftovers are even better!

    ★★★★★

    Reply

  16. This recipe is so customizable and delicious! So simple too for the perfect weeknight meal. Thank you Laney

    ★★★★★

    Reply

  20. Very easy recipe, i used chicken thighs and added sweet potato in addition to regular potatoes. They soaked the juices up and turned out tasty! The only thing i would have changed to the recipe is to also season the underside of the chicken pieces! Once the skin came off, the rest of the piece of chicken was not as tasty! Hah! Don’t forget to salt and season that underside!

    ★★★★

    Reply

  21. Winner winner chicken dinner! I think this is going to become a weekly meal at my house. So easy and tasty!

    ★★★★★

    Reply

  22. This recipe, like most I have found at LIBAD, is simply amazing! My family loved every bite, especially the crispy kale!

    ★★★★★

    Reply

  23. First off – getting to see Laney make this on IG made it way less scary for me and was a great guide.
    The recipe was super easy and the ingredients were easy to find. I did t have lemon pepper and had to buy it which means I now have a LOT left so I’ll have to make it again!
    I never knew how to “peel” the kale so the video helped a lot there.
    One pan = super easy so that was a win.

    Taste was great – a tad too lemony for me but easy enough to tweak.
    Kale was surprisingly yummy!

    ★★★★

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆