Smoky Half Chickens

with Creamed Kale & Potato Wedges

50 MIN

4 Servings

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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.

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Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Half Chickens
1¼ lbs Golden Potatoes
1 bunch Kale
1 Pink Lemon
2 cloves Garlic
1 Shallot
½ cup Cream
¼ cup Grated Parmesan Cheese
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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!