1. Preheat oven to 500 degrees F. Line a 15x10x1-inch baking pan with foil. Add one 15-ounce can chickpeas, drained and rinsed, 1 cup packed stemmed and chopped Tuscan kale leaves, 1/2 cup chopped onion, 2 Tbs. olive oil, 4 peeled and smashed garlic cloves, 1 Tbs. lemon juice, and 1/4 tsp. each salt and pepper. Toss to coat. In a large bowl, combine eight 4-oz. chicken drumsticks, 1 Tbs. olive oil, 1 tsp. smoked paprika, 1/2 tsp. garlic powder, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss to coat. Arrange the chicken over the vegetables. Roast 15 minutes. Transfer the chicken to a plate and stir the vegetables. Rearrange the chicken back on top of the vegetables. Roast about 15 minutes more, or until the chicken is no longer pink (170 degrees F). Sprinkle with 1 tsp. lemon zest and drizzle with 1 Tbs. lemon juice. Transfer the chicken and vegetables to plates, along with lemon wedges. Serve with 2 cups weekend-prepped quinoa, warmed, topped with butter.