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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


  • Preheat your oven to 400 degrees.
  • 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
  • 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.
  • Add the chicken drumsticks making sure they don't touch. Liberally season with kosher salt, pepper, garlic powder, and hot paprika.
  • Bake for 40-45 minutes or until the internal temperature has reached 180 degrees and the juice run clear.