Roasted chicken over potatoes and kale

This is my first stab at a low FODMAP recipe from The Quiet Gut Cookbook. Savory cooking without garlic or onion is quite tricky, and it's nice to have some base recipes to riff on.

Roasted chicken over potatoes and kale
serves 4-8

Combine in a large stock pot:
3/4 cup Morton's kosher salt (or 1/2 cup table salt)
8 cups cold water
4-8 chicken leg quarters

Brine in the refrigerator for 30 minutes.

Preheat the oven to 450.

In a large roasting pan, combine:
1.5 pounds Yukon gold potatoes, sliced with a mandolin to 1/4" thick
1.5 pounds kale, lightly chopped after the central stems are removed

Add and stir to evenly coat the vegetables:
1/3 cup olive oil
2 tsp. salt
fresh ground black pepper

Pull the brined chicken out of the refrigerator.

Combine in a small bowl:
1/8 cup olive oil
1 tsp. paprika
1 tsp. salt
1/2 tsp. black pepper

Rub spice mixture under the skin of brined chicken leg quarters. Then place the leg quarters on top of the bed of potatoes and kale.

Seal the roasting pan with foil, and bake at 450 for 20 minutes. Remove the foil and cook for a further 30 minutes, or until the chicken reaches an internal temperature of 165.

To finish, squeeze the juice of one lemon over the roasting pan.


To buy:
4-8 chicken leg quarters
1.5 lb. Yukon gold potatoes
1.5 lb. kale (~2 bunches)