Sheet Pan Lemony Chicken With Potatoes and Kale

Looking for a new dish that can be made from just one dish? Try our chicken in lemon sauce with potatoes and cabbage. Dried tomato pesto, made in cans, perfectly quenches thirst and adds a piquant taste, without requiring a ton of additional ingredients. The result is perfectly cooked chicken with potatoes and delicious cabbage with the right amount of roasting. We used Stonewall Kitchen sun-dried tomato pesto, but feel free to use a different variety. You can also moisten some dried tomatoes with warm water and olive oil, then pass them through a mini food processor. If you need to extend the baking time, you can cut the potatoes in half. Combine this dish with a glass of white wine.
Preheat the oven to 425°F. Combine the pesto, olive oil, thyme leaves, fennel seeds, pepper, and 2 teaspoons of salt in a small bowl. Cut 1 lemon into 1/4-inch thick slices, and cut the remaining lemon in half.Combine the potatoes, 2 tablespoons of the pesto seasoning mixture, and 3/4 teaspoon of salt. Place the potato mixture in a single layer on a large baking sheet lined with parchment paper. Bake in the preheated oven until the mixture starts to brown, about 10 minutes.Rub the chicken with 2 tablespoons of the pesto seasoning mixture and the remaining 1/2 teaspoon salt. Arrange the chicken around the potatoes. Place the lemon slices on top of and around the potatoes and chicken. Place the lemon halves in the middle of the mixture on a baking sheet. Return to the oven and bake until the potatoes are tender and a thermometer inserted in the thickest part of the chicken reads 150 ° F, about 25 minutes.Meanwhile, mix the kale with the remaining pesto seasoning mixture until it is coated and tender, about 1 minute. Arrange the cabbage around the chicken and potatoes. Return to the oven and bake until the cabbage is browned and crisp and the thermometer set in the chicken reads 165 ° F, about 10 minutes. Squeeze the lemon halves onto the chicken mixture. Let the chicken rest for 5 minutes before serving.