Serves: 4

Prep time: 10 minutes

Cooking time: 30 minutes

Each portion contains 40% of your daily recommended folate requirement.

Preheat the oven to 210ºC .
Toss the leek slices, potatoes, and garlic in 1⅓ tbsp olive oil in a large bowl. Season to taste.
Spread out on one-two baking trays.
Add the chicken thighs to the same bowl and toss with the paprika, lemon zest and lemon juice. Season to taste.
Place the coated chicken portion on top of the vegetables, each with a sprig of thyme on top.
Bake for 15 minutes. Meanwhile, toss the kale in the remaining ⅔ tbsp olive oil. Stir to coat each piece well then add to the baking tray/s giving everything a good stir in the process.
Bake for a further 15 minutes, stirring once. Check that the chicken juices run clear and if you have a meat thermometer that the internal temperature at the thickest part is at least 74C.

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