Roasted Chicken Dinner with Potatoes and Artichokes on a Bed of Crispy Kale

Ingredients

• 4 skin-on, bone-in chicken drumsticks
• 4 skin-on, bone-in chicken thighs
• 1 whole skin-on, bone-in chicken breast, quartered (separate the breast and then cut each piece in half crosswise)
• EVOO, for liberal drizzling
• Sea salt and freshly ground black pepper
• 1 1/2 pounds baby potatoes
• 4 to 5 sprigs fresh rosemary, leaves stripped and chopped
• 2 small to medium onions, cut into thin wedges with the root ends attached
• Handful fresh bay leaves
• One 10-ounce box frozen artichoke hearts, thawed, drained and halved, or one 14-ounce can artichoke hearts, drained and halved
• 1 head garlic, cloves separated and crushed
• 1 lemon, sliced
• 1 cup dry white wine
• 1 bunch black kale or dinosaur kale, stemmed
• Freshly grated nutmeg

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