Roast chicken thighs with paprika and kale crisps

Ingredients

for 3 servings

• Chicken thighs700 g (24.7 oz)
• Kale250 g (8.8 oz)
• Olive oil40 g (1.4 oz)
• Spices8 g
• Salt4 g

Directions

1. Preheat the oven to 210 °C (410 °F).
2. Coat the chicken legs with half the olive oil, the paprika and the salt, massaging the skin well.
3. Arrange the legs in a dish and roast them for 40 minutes, until the skin is golden and crisp.
4. Meanwhile, strip the kale leaves and massage them with the remaining olive oil and a little salt.
5. Spread the kale around the legs for the last 10 minutes of cooking, long enough for it to crisp into chips.
6. Serve the golden legs with the kale chips.