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Greek Chicken with Sweet Potatoes & Kale

Lemony, garlicky good: Greek Chicken with Sweet Potatoes and Kale is a simple one pan roast chicken recipe that creates its own built-in veggie side. Naturally gluten free, too.

Happy bonus recipe Tuesday! How about Greek Chicken with Sweet Potatoes & Kale today? My whole house still smells like lemon, garlic, and oven roasted chicken from cooking up this recipe, which makes me so happy. Don’t you love it when your home speaks the language of comfort food?

(I also love buying big bags of chopped organic kale at ALDI, because I generally get at least two recipes out of each bag. It’s also so much easier than stripping the leaves off the stems myself, and a nice change of pace from our more usual spinach.)

Plate of Greek chicken with sweet potatoes, kale, and onion

What went into this particular combination of ingredients? Well, you might think there’s always some kind of science going on behind the scenes — but sometimes recipes just come about from a random confluence of events. To wit, a few of the thoughts that went into today’s Greek chicken & sweet potatoes recipe:

  • Split chicken breast was on sale
  • I had half a bag of kale left over from making sheet pan gnocchi earlier this week
  • We haven’t had sweet potatoes in a while
  • The inherent bitterness of kale seems to balance out the inherent sweetness of the potatoes
  • A couple of lemons had been sitting in my fridge for quite a while
  • I was feeling garlicky

So… what’s lemony and garlicky? Greek chicken! And if you can make Greek chicken with potatoes, couldn’t you make Greek chicken with sweet potatoes? And what the heck, let’s throw in that kale, too.

That all worked! Yay. So, here’s how you too can make your own Greek chicken dinner with its own built-in veggie side.

Greek Chicken with Sweet Potatoes & Kale

Greek chicken with sweet potatoes and kale ingredients

Ingredients

– for the chicken

4 bone-in split chicken breasts (about 4-4.5 lbs)
Juice of one small lemon
2 Tbsp olive oil
1 Tbsp minced garlic (about 6 cloves)
1 Tbsp oregano
Sea salt, to taste
Black pepper, to taste

– for the veggies

2 medium sweet potatoes (about 1.5 lbs), chopped
1 medium yellow onion, sliced into eighths
6 oz roughly chopped kale leaves (about one bunch, after stripping ribs and stems)
2 Tbsp olive oil
Juice of one small lemon
2 tsp oregano
1 tsp seasoned salt
1/2 tsp garlic powder

Directions

Preheat oven to 425 degrees and spray a roasting pan with cooking spray.

Trim the chicken and place in a large bowl. Combine olive oil, lemon juice, garlic, and spices in a small bowl. Drizzle the olive oil/lemon mixture over the chicken, and stir to coat.

Sweet potatoes can be hard to slice when raw. Slice them into rounds, then chop those into chunks.

Let the chicken sit and marinate while you scrub and chop the sweet potatoes, slice the onion, chop the kale (if not using pre-chopped), and mince the garlic.

Place the chicken skin-side up in the prepared roasting pan.

Add the chopped sweet potato, kale, and onion to the same bowl you used for your chicken. Combine olive oil, lemon juice, and spices in the same bowl you used for the chicken marinade, drizzle over the veggies, and toss to coat.

Arrange the kale and the sweet potatoes around the chicken in the pan

Arrange the veggies around the chicken in the roasting pan. (It will be super-full, but kale cooks down super-fast, so never fear.)

Roast at 425 degrees for 50-60 minutes, or until chicken is cooked through to 165 degrees, stirring the veggies every 20 minutes and arranging them back around the chicken.

Cooked Greek chicken and veggies in the pan

Let chicken sit for 10 minutes before serving. Cut the chicken off of the bone and slice it, in order to get a good six servings, then spoon pan juices over the chicken and serve it with the veggies.

Note: I didn’t peel the sweet potatoes because I prefer them skin-on; if you don’t, peel away.

That’s some lemony garlicky good chicken

Greek chicken with sweet potatoes and kale is a simple one pan roasted chicken & veggies dinner recipe. The slight bitterness of the kale balances out the sweetness of the potatoes, while garlic, lemon, and oregano bring everything together.

And, so pretty! One of the things I left out of my recipe considerations above: Color. One way to eat with your eyes (and to balance out the fruits and veggies you consume) is to think about how much color and contrast you can incorporate into your meals. It doesn’t always work, of course — but here, the orange sweet potatoes, dark kale, and white onions balance out the browned chicken in visual contrast as well as in flavor, making for a harmonious plate.

This Greek chicken recipe is naturally gluten free, and creates its own handy built-in side for an all-in-one-pan dinner. This is a great recipe for a lazy Sunday afternoon; let it roast away in the oven, and then enjoy a comfort food dinner to close out your weekend.

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4.50 from 4 votes

Greek Chicken with Sweet Potatoes and Kale

Lemony, garlicky good: Greek Chicken with Sweet Potatoes and Kale is a simple one pan roast chicken recipe that creates its own built-in veggie side. Naturally gluten free, too.
Course dinner
Cuisine Chicken
Keyword all-in-one, chicken, chicken breast, greek chicken, kale, one pan meal, sweet potatoes
Prep Time 25 minutes
Cook Time 1 hour
resting time 10 minutes
Total Time 1 hour 35 minutes
Servings 6 people

Ingredients

for the chicken

  • 4 bone-in split chicken breasts about 4-4.5 lbs
  • Juice of one small lemon
  • 2 Tbsp olive oil
  • 1 Tbsp minced garlic about six cloves
  • 1 Tbsp oregano
  • Sea salt to taste
  • Black pepper to taste

for the veggies

  • 2 medium sweet potatoes (about 1.5 lbs), chopped
  • 1 medium yellow onion sliced into eighths
  • 6 oz roughly chopped kale leaves about one bunch, after stripping ribs and stems
  • 2 Tbsp olive oil
  • Juice of one small lemon
  • 2 tsp oregano
  • 1 tsp seasoned salt
  • 1/2 tsp garlic powder

Instructions

  • Preheat oven to 425 degrees and spray a roasting pan with cooking spray.
  • Trim the chicken and place in a large bowl. Combine olive oil, lemon juice, garlic, and spices in a small bowl. Drizzle the olive oil/lemon mixture over the chicken, and stir to coat.
  • Let the chicken sit and marinate while you scrub and chop the sweet potatoes, slice the onion, chop the kale (if not using pre-chopped), and mince the garlic.
  • Place the chicken skin-side up in the prepared roasting pan.
  • Add the chopped sweet potato, kale, and onion to the same bowl you used for your chicken. Combine olive oil, lemon juice, and spices in the same bowl you used for the chicken marinade, drizzle over the veggies, and toss to coat.
  • Arrange the veggies around the chicken in the roasting pan. (It will be super-full, but kale cooks down super-fast, so never fear.)
  • Roast at 425 degrees for 50-60 minutes, or until chicken is cooked through to 165 degrees, stirring the veggies every 20 minutes and arranging them back around the chicken.
  • Let chicken sit for 10 minutes before serving. Cut the chicken off of the bone and slice it, in order to get a good six servings, then spoon pan juices over the chicken and serve it with the veggies.

Notes

Note: I didn’t peel the sweet potatoes because I prefer them skin-on; if you don’t, peel away.

Recipes in the real world

weekly ALDI meal plans from Mashup Mom -- six complete dinners for four, $60 out the door! MashupMom.com, every Wednesday.

Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!

Recipe Rating




Jenn

Monday 2nd of November 2020

So impressed!! I’ve never used kale before, but I thought this was delicious.

Jennifer Harkai

Saturday 24th of October 2020

Most of your recipes are a hit, but this is my new favorite! I used partially frozen boneless, skinless chicken breasts. Cooked them for 20 minutes. Then, added sliced sweet potatoes and kale. We had leftovers, so we're doing Greek Chicken pita sandwiches and fried sweet potatoes with kale.

Gemma

Monday 24th of February 2020

I recently changed supermarkets and now shop exclusively at Aldi so I’m trying to find some great Aldi recipes so thanks much for sharing this. I’ve been so impressed by Aldi chicken! x

Elyse

Friday 28th of February 2020

Sorry, didn't mean to reply to yours! Lol

Elyse

Friday 28th of February 2020

Seems silly to do bone-in chicken and too much work. Also, I don't know if I just did something wrong, but my kale ended up just a complete charred, burned mess - like crunchy leaves in the fall. Would not make again.

Shelley

Sunday 23rd of February 2020

Absolutely Delicious! My family raved over this meal, how well the lemon went with the sweet potato, kale and onion. Soooooo good! I used chicken breast, cutting them into a few large chunks per breast. They were pretty well buried under the veggies in my 9x13, so everything cooked evenly in about 45 minutes. I used convection roast, upping it to 450 for the last 15 minutes. I paired this with a side of wild grain rice, which really added to the mix. Thank you for this wonderful meal.

rachel

Sunday 23rd of February 2020

Awesome! I could see wild rice pairing beautifully with these flavors, good call.

Corrie Zubia

Sunday 23rd of February 2020

Would this freeze well? If so, how? Thanks!

rachel

Sunday 23rd of February 2020

This is not intended as a freezer meal; I'm not sure how the kale and sweet potato would thaw and reheat well together.