Wednesday dinner: roasted chicken thighs and kale


My sum knowledge of kale is thanks to the “Veggie-Boyd” episode of Cheers from season 9, where Woody becomes the spokesperson for a vegetable juice drink that has kale as a main ingredient.


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.

Tougher to open than a bottle of Tylenol.

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.

Distribute the chicken evenly without crowding

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
Preheat your oven to 400 degrees.
Drizzle olive oil on the bottom of a large glass baking dish and use your fingertips to coat. Add the kale to the dish and drizzle a little olive oil on top.
In a small bowl, whisk the garlic, a generous pinch of herbes a couple of pinches of salt, a little pepper and 2-3 tbsp. of olive oil together. Dredge your chicken thighs in the oil mixture to coat and set directly on the kale. Arrange the chicken so it is not touching and as evenly distributed as possible. Roast for 30-35 minutes.

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