one pan lemony chicken and kale with potatoes

one pan lemony chicken and kale with potatoes
4 servings | 523 calories | 29g fat / 36g carbs / 36g protein
1 stick salted butter, cut into 1/2 tbsp squares
3-4 yukon gold potatoes (any other waxy potato will do), sliced
1 bunch organic kale, de-stemmed and chopped.
4 bone-in chicken thighs, with skin
2 lemons
salt and pepper to taste

Directions:
Preheat oven to 350 degrees.
In an oven-proof pan, add sliced potatoes to the bottom of the pan.
Salt and pepper, place 5-6 square of butter evenly dispersed over the potato layer.
Add chopped kale, squeeze the juice from one lemon over kale, place slices of lemon over kale.
Rub salt and pepper into both sides of each chicken thigh.
Place chicken thighs skin side up over kale.
Place a square of butter on top of each chicken thigh, followed by another slice of lemon.
Put whole pan in the oven for 50 minutes.


*I learned how to make this from my friend, Annaliese.