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45 Minutes
Chicken

Roast Chicken with Creamy Kale and Potatoes

  • Easy
  • Family Friendly
  • Fast
  • Healthy

Elegant in it's simplicity, this deliciously tender chicken dinner is an all-round winner. Complemented with the golden crunch of roasted potatoes and creamy, pan-wilted kale, it brings a touch of elegance to wintry nights.

Recipe

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1

Prepare Potatoes

Preheat oven to 200°C fan-forced. Cut potatoes into 3cm pieces. Place on a lined baking tray, drizzle with 2 teaspoons oil and season with salt and pepper. Roast for 15 minutes or until starting to colour.

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2

Roast Chicken

Add chicken to tray, drizzle with 2 teaspoons olive oil and sprinkle with garlic and herb mix. Roast for a further 20 minutes or until potato is golden and chicken is cooked through. Rest for 5 minutes.

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3

Prepare Kale

Meanwhile, tear kale leaves from stems, discarding stems. Crush garlic.

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4

Cook Kale

Heat a medium frypan over medium heat and add remaining olive oil and kale. Cover with a lid and steam for 2 minutes or until kale is wilted and tender. Add garlic and stir for 30 seconds or until fragrant.

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5

Add Cream

Add cream to kale and cook for 2 minutes or until cream has reduced slightly. Remove from heat and stir through parmesan. Season with salt and pepper.

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6

Plate Up

Slice chicken. Divide potatoes, chicken and creamy kale between plates to serve.

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Roast Chicken with Creamy Kale and Potatoes

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