3 bone-in, skin-on chicken thighs or 2 whole chicken legs
1 bunch of Tuscan kale, destemmed and cut into 2-inch chunks
1 handful of Castelvetrano olives, pitted and roughly chopped
3 Early Girl tomatoes, cut into 1-inch chunks
2 garlic cloves, peeled and ends trimmed
A few fresh thyme or oregano stems, leaves removed
Warm a 9-inch cast iron pan inside an oven preheated to 425°F. Salt and pepper the chicken thighs on both sides. When the oven is hot, carefully (carefully!) remove the pan from the oven and add the thighs—skin side down—to the pan. Place the pan back in the oven and cook the chicken until browned and the internal temperature reaches 165°F, about 30 minutes.
While the chicken cooks, heat a glug of olive oil in a second pan. When the oil is hot, add the garlic cloves and cook for a few minutes, stirring the cloves occasionally. When the cloves browned a bit, add the tomatoes, thyme, and olives and turn the heat down to medium-low. Cook until the tomatoes have released their juices and the sauce has reached a nice consistency, about 15 minutes.
Add the kale to the tomatoes and combine with a pair of tongs. Cover the pan for a few minutes to let the greens wilt, then uncover the pan to stir with the tongs again. Cook the greens and tomatoes together on low heat until the chicken is ready. Place the cooked chicken on top of the greens and serve in the skillet!