Rosemary Roast Chicken with Sweet Potatoes and Shallots

I think that ever since I started doing Paleo, every post I've written has had something to do with that temporary lifestyle change, and today is no different. However! Aside from the brief mention that walking by a display of blueberry muffins eventually led to an emotional breakdown, this post is going to be a POSITIVE Paleo post! The shock! The novelty!

Rosemary Roast Chicken with Sweet Potatoes and Shallots
serves two

4 medium sweet potatoes, peeled and cut into large chunks (think 4 chunks per spud)
4 shallots, cut into halves
6 small sprigs fresh rosemary
3 tbsp olive oil, divided
2 chicken leg quarters, skinned, thighs and drummies separated
1 tsp Herbes de Provence
Salt and pepper to taste
1 - 2 cups finely chopped kale, evil stems removed
Drizzle of olive oil
Garlic powder
2 strips crispy-cooked bacon, crumbled

Preheat your oven to 375.

I'm tempted to just scream TOSS ALL THAT SHIT TOGETHER NOW regarding the first five ingredients, but I actually tossed the veggies and 2 tbsp olive oil together, deposited them in the pyrex, and then tossed the chicken pieces and remaining oil separately because the bowl I used wasn't large enough.

After you artfully arrange your meat and veg (I sound so British), sprinkle with the herbes de provence and salt and pepper and toss it into the oven because you're a caveman and you haven't had soft cheese or bread in six days (only!) and you feel like beating the shit out of something so it might as well be your oven.

Roast for about 40 minutes. Remove set aside. Toss the kale in that drizzle of olive oil and a shake or two of garlic powder. Arrange on a cookie sheet, shaking the sheet to make sure the kale is spread out enough. Bake for 10 minutes or so until crispy.

Plate your food, sprinkle with the kale and bacon, and devour, rending the tender, juicy flesh off of every bone you can get your carb-deprived fingers on. Hurrah!

I need to say that aside from that kale chip endeavor, I've never enjoyed kale. I don't know if I even enjoyed the kale chips since I kept the evil stems on like a noob. But THIS meal, holy shit! I LOVED the kale. Getting the pieces small enough and removing anything that remotely resembled a stem, the garlic powder, plus a wee bit of extra salt, all culminated into converting me into a kale fan. True, there are perameters to that conversion, BUT STILL. I feel so grown up. I like brussels sprouts now, and kale, and what's next? Free form jazz?