Don’t be afraid to crank up the heat with this recipe. Kale and shallots benefit from a good roasting, turning irresistibly caramelized, crispy, and sweet.
What You Get:
Chicken thighs (2-4 whole thighs)*
What You’ll Need:
Step 1: Preheat oven to 425°F, and line a sheet pan with foil.
Step 2: Rinse the bunch of kale under cold water and shake to dry. Strip the leaves of kale from the ribs, and tear into bite -sized pieces. Peel and halve the shallots, then slice each half into thick half-moons. Halve the lemon, and slice one of the halves into thin rounds. Break off 4-5 cloves of garlic.
Step 3: Combine the chicken thighs, kale, lemon slices, shallots, and unpeeled garlic cloves in a large bowl, and toss with a glug of olive oil, a generous amount of salt, and pepper.
Step 4: Arrange the contents of the bowl on the lined sheet pan, making sure nothing is covering the chicken.
Step 5: Bake for 35-40 minutes, or until thighs are cooked through and the kale has wilted and is a little browned. If the vegetables finish before the chicken, just transfer the vegetables to a platter while the chicken continues to cook. Remove the garlic cloves before serving.
Step 6: Serve thighs and veggies on a platter, squeezing the other lemon half over the dish.
*garlic thyme marinated chicken thighs. Two to four whole thighs per package depending on the size of the individual thighs, minimum net weight of 1lb/package.
Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.