Roasted Chicken with Kale

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels and season generously on both sides with salt and pepper.

   Tip: Dry chicken skin helps achieve crispier, golden skin during roasting.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 4-5 minutes until the skin is golden brown, then flip and sear the other side for 2 minutes.

   Tip: Don't move the chicken while searing to ensure even browning.

3. 3

   Remove the chicken from the skillet and set aside. In the same pan, add the remaining 2 tablespoons of olive oil along with minced garlic, rosemary, and thyme. Sauté for about 1 minute until fragrant.

   Tip: Cooking the herbs in oil infuses the entire dish with their flavors.

4. 4

   Add the chopped kale to the pan and toss gently to coat with the oil and aromatics. Season with a pinch of salt and red pepper flakes. Spread the kale evenly across the bottom of the skillet.

   Tip: Massaging the kale with your hands before cooking can make it more tender if preferred.

5. 5

   Nestle the seared chicken thighs skin-side up on top of the kale. Sprinkle lemon zest over the chicken and pour the chicken broth around the sides of the pan.

   Tip: The broth will steam the kale while the chicken roasts above it.

6. 6

   Transfer the skillet to the preheated oven and roast for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh.

   Tip: Use a meat thermometer for perfectly cooked chicken every time.

7. 7

   Remove from the oven and squeeze fresh lemon juice from the lemon halves over the entire dish. Let rest for 3-4 minutes before serving.

   Tip: Resting allows the juices to redistribute, keeping the meat tender and moist.