Herb-Roasted Chicken Thighs with Sautéed Kale

Name: Herb-Roasted Chicken Thighs with Sautéed Kale
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 lb bone-in, skin-on chicken thighs; 1 tbsp chopped rosemary; 1 tsp chopped thyme; 3 cloves minced garlic; 5 oz stemmed and chopped kale; 2 tbsp olive oil; 1 tsp lemon zest; 1/2 tsp sea salt; 1/4 tsp black pepper

Juicy chicken thighs coated in fragrant herbs, served atop a bed of garlic-kissed kale for a nutrient-dense dinner.

Cuisine: Mediterranean

Category: Whole30

Prep: 10 minutes. Cook: 28 minutes.

Serves 4.

Ingredients

1 lb bone-in, skin-on chicken thighs
1 tbsp chopped rosemary
1 tsp chopped thyme
3 cloves minced garlic
5 oz stemmed and chopped kale
2 tbsp olive oil
1 tsp lemon zest
1/2 tsp sea salt
1/4 tsp black pepper

Instructions

Step 1: Pat chicken thighs dry; season with 1/4 tsp sea salt and 1/8 tsp black pepper. In a bowl, mix 1 tbsp chopped rosemary, 1 tsp chopped thyme, 2 minced garlic cloves, and 1 tbsp olive oil.
Step 2: Rub herb mixture evenly over chicken thighs, pressing to adhere. Place in a single layer on a baking sheet.
Step 3: Roast at 425°F (220°C) for 25-28 minutes until skin is golden and internal temperature reaches 165°F (74°C), flipping halfway through.
Step 4: While chicken roasts, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant. Add kale and cook, stirring, for 4-5 minutes until wilted and tender but still vibrant green.