Preheat the oven to 425 degrees F (220 degrees C).
On a large rimmed baking sheet, toss Sweet Potato (1 pound), Red Onion (1), Garlic (2 clove) and Fresh Ginger (1 inch) with Olive Oil (2 tablespoon) and Sea Salt (1/2 teaspoon). Arrange in an even layer on the sheet pan.
In a small mixing bowl or one-cup measure, whisk together the Thai Red Curry Paste (2 teaspoon), Lemon Juice (2 tablespoon), Maple Syrup (1 tablespoon), Olive Oil (2 tablespoon) and Sea Salt (1/2 teaspoon) until combined.
Arrange the Whole Chicken (1) in an even layer on top of the vegetables. Drizzle the chicken with half the red curry mixture and using your hands (or a brush for the squeamish) rub the marinade all over the meat.
Transfer the sheet pan to the oven and roast for 40 minutes, or until the skin is beginning to brown and the chicken has released some juicy goodness.
While the chicken roasts, prep the kale. In a large mixing bowl, combine the chopped Tuscan Kale (1 bunch) with the remaining red curry mixture. Toss until fully coated.
Remove the chicken from the oven and nestle the marinated kale among the other vegetables (if it covers the chicken, no worries). Return to the oven and cook for another 10 minutes, or until the kale is wilted and the top leaves are beginning to crisp.
Serve straight from the pan and enjoy!