Sheet Tray Chicken with Kale and Scallions

This dinner comes together quickly and with little muss or fuss.

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1 whole chicken, quartered or 8 chicken thighs or skin on breasts
1 bunch scallions, cut into 2 inch lengths
2 lemons, cut into quarters and seeds removed
1/2 tsp fennel seeds (optional)
1/4 tsp chili flake (optional)
4 cloves garlic, minced
2 tbsp whole grain or dijon mustard
1/4 cup olive oil
1 bag baby kale
5 sprigs parsley, chopped (or substitute any micro greens)


  1. Heat oven to 425F
  2. Place the chicken, scallions, lemon, garlic, spices, mustard, and olive oil together in a large bowl and season liberally with salt and toss to combine
  3. Transfer the entire mixture to a baking tray being sure that the chicken is skin side up
  4. Roast until the chicken is cooked through, about 30 minutes
  5. Remove from the oven and lift the chicken from the tray and let rest for 10 mintues
  6. Meanwhile, toss the roasted scallions and lemon mixture with the baby kale and herbs and an extra glug of olive oil and divvy across 4 serving dishes
  7. Top with a piece of chicken per person and serve