House-Smoked Chicken & Collard Greens

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A comforting Southern dish featuring tender smoked chicken and smoky collard greens simmered with garlic and hickory smoke. This southern-inspired quick meals ready in about 90 minutes pairs chicken thighs, collard greens, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4, bone-in, skin-on chicken thighs
• 1 head, chopped collard greens
• 1 tsp smoked paprika
• 3 cloves, minced garlic
• 1 small, diced onion
• 2 tbsp apple cider vinegar
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 300°F (150°C). Season chicken thighs with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika. Place on a baking sheet and roast for 40-45 minutes until golden and cooked through.
2. Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced onion and sauté for 5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add chopped collard greens, 2 tbsp apple cider vinegar, 1 tsp salt, and 1/2 tsp black pepper. Cook for 15-20 minutes until tender, stirring occasionally.
4. Step 4: Slice roasted chicken and serve over the collard greens, garnished with a drizzle of olive oil.