2cupsfresh kalewashed, tough stems removed, and thinly sliced
Line a large, rimmed baking sheet with a silicone baking mat or parchment paper and then set aside. Preheat oven to 400°F.
Combine red potatoes, garlic, red onions, olive oil, and fresh rosemary in a large mixing bowl. Season generously with salt and pepper to taste. Arrange vegetables on the baking sheet in a single layer.
To the large mixing bowl, add chicken thighs. Coat with the remaining olive oil mixture. If desired, season chicken thighs with additional salt and pepper to taste. Place the chicken thighs between the vegetables along with lemon wedges and sprigs of thyme.
Roast in oven for 30-35 minutes, or until the chicken is almost done and the vegetables develop a good color. Remove sheet pan from oven and stir in kale.
Return the pan to the oven and bake for an additional 10-12 minutes, or until the kale is wilted and the chicken thighs are completely cooked. (Test them for doneness using a meat thermometer.)
Remove pan from oven. Transfer to a serving platter and loosely cover with a piece of foil. Let chicken rest for 5 minutes before serving.
*Note: Always cook meat to temperature, not by time. The minimum safe recommended cooking temp for chicken thighs is 165°F (74°C).