Wednesday dinner: roasted chicken thighs and kale
I also know that Wegmans has been really pushy with green vegetables this winter. We all know the benefits of green leafy veggies: rich in vitamins, antioxidants and all the stuff that make the ladies swoon. For all the years I’ve been fed rapping, broccoli, broccolini and chard, I’ve never had kale. So, I picked up a bag this weekend at the store.
The problem: I didn’t know what the hell to do with it.
I also bought chicken thighs on Sunday. Today, while pondering the great mysteries of the world, I wondered if chicken thighs and kale could find a happy medium at dinner. Surprisingly, a Google search for “chicken thighs kale” returned exactly what I was looking for. Sort of. I wasn’t interested in potatoes and sausage. I adapted this recipe from The Naked Kitchen by cutting the cooking time. I couldn’t see how this dish would stand up after 60 minutes in a 400-degree oven. The end result was a nice first attempt. The kale actually had a crunchiness to it that I would totally come back to as a side dish in the future.
Roasted chicken thighs and kale
adapted from The Naked Kitchen
- 1 lb. boneless, skinless chicken thighs (I went boneless for ease of cooking and consumption), rinsed and patted dry
- 8 oz. bunch of kale, cleaned and chopped
- 2-3 cloves garlic, minced
- herbes de provence
- sea salt
- black pepper
- olive oil
Posted on February 22, 2012, in Dining In, Home, Recipe and tagged antioxidant, Cheers, Chicken, chicken thighs, Cook, Garlic, green vegetable, Kale, Leaf vegetable, Olive oil, Roasting, skinless chicken thighs, Wegmans Food Markets, Woody Boyd. Bookmark the permalink. 4 Comments.