Smoky Half Chickens with Creamed Kale & Potato Wedges

Smoky Half Chickens

with Creamed Kale & Potato Wedges

50 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this simple recipe, before roasting, half chickens are seasoned with a blend of sweet and smoked paprikas, mustard powder, and more—for irresistibly savory results. Classic sides of roasted potato wedges and tender creamed kale round out the meal.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Smoky Half Chickens with Creamed Kale & Potato Wedges
Title
time-saving
tips & techniques
Roast the chicken:
1 Roast the chicken:

Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; turn to coat. Transfer to the sheet pan, skin side up. Loosely cover with a large piece of aluminum foil. Roast 22 minutes, or until lightly browned. Carefully remove and discard the top piece of foil. Continue to roast 9 to 11 minutes, or until browned and cooked through. (An instant-read thermometer inserted into the thickest part of the thigh should register 165°F.) Reserving any juices on the sheet pan, transfer the roasted chicken to a cutting board. Let rest at least 5 minutes.

Prepare & roast the potatoes:
2 Prepare & roast the potatoes:

While the chicken roasts, line a separate sheet pan with aluminum foil. Wash and dry the fresh produce. Quarter the potatoes lengthwise. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the potatoes roast, peel and roughly chop the garlic. Peel and thinly slice the shallot. Remove and discard the stems of the kale; finely chop the leaves. Quarter and deseed the lemon.

Cook the kale:
4 Cook the kale:

Once the potatoes have roasted about 15 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic and sliced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the cream (shaking the bottle before opening); season with salt and pepper. Loosely cover the pan with aluminum foil; cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and most of the liquid has cooked off. Turn off the heat and stir in half the cheese and the juice of 2 lemon wedges. Season with salt and pepper to taste. Cover with the foil to keep warm.

Carve the chicken & serve your dish:
5 Carve the chicken & serve your dish:

Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Serve the carved chicken with the roasted potatoes and cooked kale. Top the chicken with any reserved juices from the sheet pan. Garnish the kale with the remaining cheese. Serve the remaining lemon wedges on the side, if you’d like. Enjoy!

Tips from Home Chefs

Roast the chicken:
1 Roast the chicken:

Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend; turn to coat. Transfer to the sheet pan, skin side up. Loosely cover with a large piece of aluminum foil. Roast 22 minutes, or until lightly browned. Carefully remove and discard the top piece of foil. Continue to roast 9 to 11 minutes, or until browned and cooked through. (An instant-read thermometer inserted into the thickest part of the thigh should register 165°F.) Reserving any juices on the sheet pan, transfer the roasted chicken to a cutting board. Let rest at least 5 minutes.

2 Prepare & roast the potatoes:

While the chicken roasts, line a separate sheet pan with aluminum foil. Wash and dry the fresh produce. Quarter the potatoes lengthwise. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare & roast the potatoes:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the potatoes roast, peel and roughly chop the garlic. Peel and thinly slice the shallot. Remove and discard the stems of the kale; finely chop the leaves. Quarter and deseed the lemon.

4 Cook the kale:

Once the potatoes have roasted about 15 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chopped garlic and sliced shallot; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the cream (shaking the bottle before opening); season with salt and pepper. Loosely cover the pan with aluminum foil; cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and most of the liquid has cooked off. Turn off the heat and stir in half the cheese and the juice of 2 lemon wedges. Season with salt and pepper to taste. Cover with the foil to keep warm.

Cook the kale:
Carve the chicken & serve your dish:
5 Carve the chicken & serve your dish:

Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Serve the carved chicken with the roasted potatoes and cooked kale. Top the chicken with any reserved juices from the sheet pan. Garnish the kale with the remaining cheese. Serve the remaining lemon wedges on the side, if you’d like. Enjoy!

Browse Steps
1 of 5