Roasted Chicken Legs With Potatoes And Kale

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1 1/2 pounds tender, young kale, stems and inner ribs removed

1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick

1 medium onion, thinly sliced

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

8 whole chicken legs (about 10 ounces each)

1 teaspoon paprika

Lemon wedges, for serving

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