Slow-Roasted Chicken with Smoky BBQ Glaze and Collard Greens

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Tender chicken roasted with a smoky BBQ glaze, served with deeply flavored collard greens simmered in savory broth. This Southern-inspired comfort-food recipe, ready in about 115 minutes, pairs chicken thighs, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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

• 2 pounds, bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup BBQ sauce
• 2 pounds, chopped collard greens
• 1, diced yellow onion
• 2 cups vegetable broth
• 1 tablespoon apple cider vinegar

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Instructions

1. Step 1: Preheat oven to 375°F. Pat 2 pounds chicken thighs dry. Rub with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Step 2: Place chicken in roasting pan and bake for 40 minutes until golden and cooked through.
3. Step 3: In a pot, sauté 1 diced yellow onion in 1 tablespoon olive oil until translucent. Add 2 pounds chopped collard greens, 2 cups vegetable broth, and 1 tablespoon apple cider vinegar. Simmer covered for 45 minutes until greens are tender.
4. Step 4: Brush chicken with 1/2 cup BBQ sauce and return to oven for 10 minutes to glaze. Serve chicken with collard greens.