One Pan Crispy Chicken with Potatoes & Greens

8 oz chicken thighs with skin (bone in recommended)
2 cups mini potatoes
1/8 tsp sea salt
1 tbsp rosemary, chopped
2 cups kale leaves, chopped

Preheat oven to 425 degrees.
Season the chicken and potatoes with sea salt.
Heat a cast iron skillet over medium heat.
Place the chicken skin side down in the skillet and arrange the potatoes around the chicken.
Add the chopped rosemary.
Cook for 15 minutes without moving chicken and occasionally tossing potatoes.
After 15 minutes, gently flip the chicken (keep skin intact as much as possible).
Place the pan in the oven for 10-15 minutes (bone in will take longer to cook).
Remove the chicken and potatoes from the oven and transfer to a plate.
Add the kale to the plan and saute in chicken drippings over medium heat for 1-2 minutes to wilt.
Arrange on a serving platter and enjoy!

Note that I forgot to add the kale, but served with a kale salad on the side. 😉 I was also making for a larger group so needed two cast iron skillets. I LOVE my big one that I used to cook the chicken.