Chicken Drumsticks Kale Potatoes Dill

Roasted Chicken Drumsticks w/ Potatoes, Dill, and Kale

Author Eric Samuelson


  • 12 chicken drumsticks
  • 1 bunch kale smaller the leaves the better
  • 4-5 sprigs of dill
  • 5 medium Russet potatoes or Yukon Gold potatoes sliced thin
  • kosher salt garlic powder, and black pepper to taste
  • sprinkling of hot paprika optional, but highly recommended


  1. Preheat your oven to 400 degrees.
  2. Start by slicing the potatoes thin and laying them in the bottom of a large baking dish. Lay the dill, whole on top of the potatoes
  3. For the kale, removed the woody stems with a sharp knife. Just fold the kale in half and cut along the steam. Chop or tear the kale into pieces and place on top of the potatoes.
  4. Add the chicken drumsticks making sure they don't touch. Liberally season with kosher salt, pepper, garlic powder, and hot paprika.
  5. Bake for 40-45 minutes or until the internal temperature has reached 180 degrees and the juice run clear.