Greek chicken baked with kale and sweet potato

January 19, 2014
7 Ratings
  • Serves Four people
Author Notes

I am always trying to revamp recipes with a healthy modern day twist. This take on Greek Chicken eliminates the starchy white potatoes and replaces them with sweet potatoes, while adding kale for the delicious taste and obvious health benefits. The dish turned out delicious and absolutely gorgeous! Not only did my family and friends love it but it only takes 15 minutes to prepare! You can't go wrong with this dish. Enjoy. —Karyn Boraiko

What You'll Need
  • 6 to 8 Chicken pieces with bone and skin on. Thighs and breasts are best.
  • 2 Large sweet potatoes peeled and cut into large chunks.
  • 3 Lemons cut into quarters.
  • 3 Large handfuls of washed and roughly chopped kale.
  • 6 Large crushed garlic cloves.
  • 2 tablespoons Dried oregano
  • 2 teaspoons Salt
  • 2 teaspoons Pepper
  • 3 tablespoons Olive oil
  • 1 cup Water
  1. This is so easy folks! Start by pre heating your oven to 375 degrees. Make sure to choose a baking dish large enough to place the ingredients without them overlapping so the chicken gets nice and crispy.
  2. Place the chicken in baking dish skin side up. Next place the sweet potatoes, kale, and crushed garlic around the chicken.
  3. Squeeze the lemons all over the chicken and potatoes and than toss them in the baking dish with everything. Drizzle the olive oil over the chicken lightly coating the chicken and potatoes. Sprinkle with the salt, pepper and oregano being sure the chicken is generously coated. Lastly add the water being careful not to let the seasoning come off the chicken.
  4. Pop baking dish in the oven and bake for 1 1/2 hours. While this is baking you will want to baste the chicken and potatoes a few times in the last 45 minutes of cooking to ensure crisp chicken and flavorful potatoes. Yum!!!

See what other Food52ers are saying.

  • tw
  • Jody Steele
    Jody Steele
  • OliveW
  • Diane

4 Reviews

Diane January 20, 2016
This is such a terrific dish. Quick and easy to make and delicious. This is one of my favourite recipes. This time I used chicken broth instead of water. The flavour turned out really nice. Next time I think maybe I will use white wine. I also will try adding more kale. It is so good in this dish, there never seems to be enough. Thanks for a great recipe.
tw April 8, 2015
In the oven right now, but I... did some things: tarragon instead of oregano, added sweet onion, *tons* more garlic, bay, cardamom, fennel seed, coriander, rainbow chard, and a splash of cheap dry vermouth, because I was fresh out of ouzo. It is an intriguing fragrance. Thinking of icing the chx thighs with some lemon goat cheese at the last minute... or maybe I'll put a dollop on the veggies, top with diced artichoke hearts. OMG. Yes. Thanks for the inspiration!
Jody S. March 10, 2014
So so so good! Just made it tonight and when your 5-year-old asks for seconds, you know you have a home run! I used thighs and drums. Absolutely delicious and will be a staple weekday meal in our home. Used a turkey baster and the skin was delightfully crispy!
OliveW February 7, 2014
Tried this last week, it was delicious! Followed the recipe except only had 4 chicken thighs. Only change would be to dial back the olive oil. Maybe try with only 1 tablespoon next time.