Roast chicken side-kicked by a crispy potato is always going to be a good idea. It's the simple things, really, like that golden crunch when you bite into a baked potato, morsels of tender, herby chicken and creamy, pan-wilted kale. They might not be the fanciest elements alone, but together they sure make weeknights a little bit special.
Preheat oven to 200°C fan-forced. Cut potatoes into 3cm pieces. Place on a lined baking tray, drizzle with 2 teaspoons oil and season with salt and pepper. Roast for 15 minutes or until starting to colour.
Add chicken to tray, drizzle with 2 teaspoons olive oil and sprinkle with garlic and herb mix. Roast for a further 20 minutes or until potato is golden and chicken is cooked through. Rest for 5 minutes. While chicken is cooking, continue with step 3.
Tear kale leaves from stems, discarding stems. Peel and crush garlic.
Heat a medium frypan over medium heat and add remaining olive oil and kale. Cover with a lid and steam for 2 minutes or until kale is wilted and tender. Add garlic and stir for 30 seconds or until fragrant.
Add cream and Dijon mustard to kale and cook for 2 minutes or until cream has reduced slightly. Remove from heat and stir through parmesan. Season with salt and pepper.
Slice chicken. Divide potatoes, chicken and creamy kale between plates to serve.