2 pounds baby red potatoes (left whole if small, but if if using bigger potatoes, cut in half or quarters)
1 bunch kale, leaves removed from stems and roughly chopped into large pieces
3 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
6 bone in, skin on chicken thighs
2 tablespoons dijon or whole grain mustard
1 tablespoon apple cider vinegar
1 teaspoon date syrup (or honey)
¼ cup walnuts, very finely chopped or processed
Instructions
Preheat oven to 425 degrees. Line a sheet pan with foil or parchment. Add potatoes and kale leaves to the pan. Drizzle with 1.5 tablespoons olive oil, tossing to coat. Season with salt and pepper. Add chicken thighs to the pan, skin side up, arranging evenly with vegetables surrounding the chicken. Season chicken with salt and pepper.
In a small bowl, stir or whisk together the remaining 1.5 tablespoons olive oil, mustard, apple cider vinegar, date syrup, and walnuts. Spread over chicken. Bake in preheated oven for about 40-45 minutes, until chicken reaches an internal temperature of 165 degrees F at the thickest part. Remove from oven and serve.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/sheet-pan-walnut-mustard-chicken-kale-and-potatoes/