Smoked Paprika Chicken, Sweet Potato Mash, Greens

Braised Chicken Legs

gluten free /dairy free/ paleo

I love love love this dish. This is my staple for guests. It's a never fail, with kids and grown us both. I have several versions where I just switch out the paprika to citrus or herbs and sweet potato to fingerlings

Even if you splurge for the very top of the line most expensive chicken legs, ie: organic, free range,  air chilled, platinum (that's not a thing), they are still insanely inexpensive and tasty and full of rich, delicious, unprocessed, unrefined fat that flavors anything you cook with them.  

Ingredients: chicken legs, braising greens (kale, collards, dandelion or broccoli rabe), sweet potatoes, vidalia onion, smoked paprika, salt and pepper, small amount of olive oil, splash of chicken stock     

Preheat oven to 425 degrees

Rinse legs and pat dry

Rub legs with olive oil and a splash in roasting pan (just enough to grease the bottom and sides) 

Generously salt and pepper both sides of legs

Heavily dust both sides of chicken legs with Smoked Paprika and when you think there's too much on there dust them again. 

Cut sweet potatoes and onions into eighths, toss together, coat lightly with olive oil, salt and pepper and arrange in half of the roasting pan

Chop greens to bite size (ish) toss in light olive oil, salt and pepper, arrange in other half 

Splash with chicken stock (about 1/4 of a cup) 

Place chicken legs upside down (backside up) over veggies and place pan on middle rack in oven 

After about 20 minutes turn legs rightside up and cook another 20  minutes or until skin is roasted and crispy . If paprika looks dry rub lightly with olive oil. Potatoes and kale should be tender. If chicken is cooked  and veggies are not simply remove chicken and continue to cook veggies until desired texture.  turn and stir veggies in juices once or twice during cooking. 

Potatoes can be served as is or mash with chicken jus . 

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