🥘 One-Pan Chicken Thighs with Garlic Greens & Crispy Potatoes

This is your weeknight hero — crispy-skinned pasture-raised chicken thighs, buttery potatoes, and garlicky greens, all roasted in one pan. Simple, comforting, and built entirely from your Iron & Acre box.

🛒 Ingredients:

• 🍗 4 pasture-raised chicken thighs (bone-in, skin-on)
• 🥔 1 lb baby potatoes, halved
• 🥬 1 bunch kale or Swiss chard, chopped
• 🧄 3 cloves garlic, minced
• 🫒 Olive oil, 🧂 salt, ⚫ black pepper, 🌶 smoked paprika

🔥 Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss potatoes with olive oil, salt, and smoked paprika. Spread on a sheet pan.
3. Season chicken thighs generously with salt and pepper. Nestle them skin-side up into the potatoes.
4. Roast for 30–35 minutes, until chicken skin is golden and internal temp reaches 165°F.
5. Add greens tossed with garlic to the pan during the last 5 minutes of cooking.
6. Serve everything straight from the tray — rustic, simple, and satisfying.