Roasted Chicken with Potatoes and Kale

Roasted Chicken with Potatoes and Kale
Serves 6

1 bunch Kale
1 1/2 pounds medium Yukon Gold potatoes, chunked
1 fennel, chunked
1 medium onion, thinly sliced
extra-virgin olive oil
Salt and freshly ground pepper
About 5 lbs whole chicken thighs (~10)
paprika
Juice of 1 lemon

Directions
Preheat the oven to 450°. Use either one huge roasting pan or two 9x13 pans. Toss the kale fennel and potatoes together with salt pepper and oil, in batches if necessary. Make them into a bed for the chicken.
Season the chicken well with salt pepper and paprika, and evenly distribute on top of the vegetables.
Cover with foil, and roast 20 minutes. Uncover and roast another 30 minutes, until chicken is done. Finish with lemon juice.