One Dish Roasted Chicken with Potatoes and Kale

Weight Watchers® PointsPlus® 

Recipes Content


I have been on a little bit of a kale kick since the green smoothie found its way into my heart, and honestly can’t get enough of this nutty, leafy green. Truly, I am being honest…let’s just cross our fingers it lasts. This has caused me to research lots of potential kale recipes, and I ended up using a bunch of ideas form multiple recipes I read to create this dish. It is really quick and easy and all cooks in one large baking dish. For this recipe I used a split chicken because it was on sale, but you could use almost any type of chicken, you would just need to adjust the cooking time.

Prep Time

One Dish Roasted Chicken with Potatoes and Kale

Prep Time: 
Cook Time: 
Total Time: 


  • 3 lb whole chicken, split
  • 2 U lemons
  • 4 U garlic cloves
  • 1/4 cup low sodium chicken broth
  • 1 U bunch kale, cut away from the stalk into smaller pieces
  • 3 U potatoes, sweet potatoes, or celery root cut into small chunks
  • 1/2 U onion, sliced
  • 4 U sprigs rosemary
  • 4 U sprigs thyme
  • salt and pepper

Nutritional Facts

Serving Size: 
varies (311g)
Amount Per Serving
Calories 456
Calories from Fat 236
% Daily Value *
Total Fat 26g
Saturated Fat 8g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 128mg
Sodium 142mg
Total Carbohydrate 20g
Dietary Fiber 3g
Sugars 1g
Protein 35g


  1. Preheat the oven to 450 degrees and spray the bottom of a large baking dish with non fat cooking spray.
  2. In a large bowl, combine the potatoes (sweet potatoes or celery root), kale, onion, and garlic. Generously sprinkle with salt and pepper. Add the lemon juice and mix so everything is well coated.
  3. Fill the bottom of the baking dish or roasting pan with the potatoes, kale, onion, and garlic. Top with 2 whole rosemary sprigs, 2 whole thyme sprigs, and half of the sliced lemons. Add the 1/4 cup of chicken broth. This will keep the chicken moist while it cooks.
  4. Wash the chicken and pat it dry. Place remaining lemon slices under the skin of the chicken. Season the chicken with salt and pepper. Place the chicken on top of the potatoes and kale and place remaining thyme and rosemary sprigs on the chicken.
  5. Cover the chicken with tin foil and cook for 30 minutes. After 30 minutes, remove the tin foil and allow the chicken to cook for an additional 20-30 minutes until the skin is crispy and their is an internal temperature of 160 degrees. Let rest for 10 minutes and serve.


Calories vary between servings depending on which part of the chicken and if you remove skin and any excess fat.

† PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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8 servings varies (311g) 456 cal 20 g 26 g 35 g 3 g 8 g 128 g 142 g 1 g

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