Ingredients: 

1 lb. yellow potatoes, cut into 3/4-in. pieces

1/2 c. green olives

2 tsp. fresh thyme leaves

3 tbsp. olive oil, divided

kosher salt

pepper

1 lemon, halved

1 tsp. paprika

4 small chicken legs, split (4 drumsticks and 4 thighs; about 2 1/2 lbs.)

4 c. baby kale

Steps to Make It: 

Step 1: Heat oven to 425°F. On large rimmed baking sheet, toss potatoes, olives, and thyme with 2 tbsp. oil and 1/4 tsp. each salt and pepper. Place lemon halves, cut sides down, on baking sheet.

Step 2: In small bowl, combine paprika, remaining tbsp. oil, and 1/2 tsp. each salt and pepper. Rub mixture all over chicken and transfer chicken to baking sheet, nestling among vegetables.

Step 3: Roast chicken and vegetables until chicken is golden brown and cooked through, 25 to 30 min.

Step 4: Transfer chicken to plates, scatter kale over vegetables in pan, and return to oven until kale is just beginning to wilt, about 1 min. Fold kale into potatoes, squeeze juice of lemon over vegetables, and serve with chicken.

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