Roasted Chicken with Kale
Prep
15 mins
Cook
40 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and practically cooks itself. Chicken thighs are so forgiving and stay incredibly juicy, while the kale gets tender and absorbs all those wonderful herby flavors. What I love most is that kale is packed with vitamins and minerals, making this feel like a genuinely nourishing meal, not just comfort food. The whole thing roasts on one pan, which means minimal cleanup and maximum flavor as everything mingles together beautifully.
Ella x
Ingredients
- 8chicken thighs(skin-on, bone-in)
- 1420 mlfresh kale(roughly chopped, stems removed)
- 4 tablespoonsolive oil
- 6garlic cloves(minced)
- 2 tablespoonsfresh rosemary(chopped)
- 1 tablespoonfresh thyme(chopped)
- 1lemon(zested and halved)
- 1½ teaspoonskosher salt
- ¾ teaspoonblack pepper
- 118 mlchicken broth
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 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
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
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
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
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
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
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa (Ww)
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Reviews
Sign in to write a review.