Ingredients

6 chicken thighs (bone-in, skin on)

1 teaspoon sea salt

3/4 teaspoon black pepper

1 1/2 teaspoons garlic powder

1 1/2 teaspoons paprika

1/2 teaspoon onion powder

3-4 large bunches of kale (washed, leaves removed from ribs, torn into bite-sized pieces)

1 large sweet potato (peeled and chopped into chunks)

1/2 medium cauliflower (cut into small chunks)

1/2 onion (thinly sliced)

1/4 cup extra light olive oil or any neutral flavored oil

3/4 teaspoon salt

1/2 teaspoon black pepper

Lemon wedges (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C).

Step 2: In a small bowl, combine 1 teaspoon salt, 3/4 teaspoon black pepper, garlic powder, paprika, and onion powder for the chicken seasoning. Mix well and set aside.

Step 3: Pat the chicken thighs dry with paper towels and set them aside.

Step 4: In a large bowl, toss the kale leaves, sweet potato chunks, and cauliflower pieces with the olive oil until evenly coated.

Step 5: Spread the vegetables evenly in a large baking dish. Don’t worry if it looks like a lot; the vegetables will shrink as they cook.

Step 6: Layer the thinly sliced onions over the vegetables and season with 3/4 teaspoon salt and 1/2 teaspoon black pepper.

Step 7: Arrange the chicken thighs skin side down on top of the vegetables. Sprinkle half of the chicken seasoning over the skin-side-down chicken.

Step 8: Flip the chicken thighs so the skin side is up, then sprinkle the remaining seasoning over the skin.

Step 9: Cover the baking dish with foil or a lid and bake for 25 minutes.

Step 10: Remove the foil or lid and roast uncovered for another 35 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender.

Step 11: Serve immediately, with lemon wedges on the side if desired.

Tips & Variations

Use bone-in, skin-on chicken thighs for the best flavor and tenderness.

Feel free to swap kale for spinach or Swiss chard if you prefer a different leafy green.

Add other root vegetables like carrots or parsnips for more variety and color.

To make cleanup easier, line your baking dish with parchment paper or foil before adding ingredients.

For extra crisp skin, broil the chicken for the last 2-3 minutes, watching closely to avoid burning.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may cook faster and can dry out more easily. Adjust the cooking time accordingly and check for doneness carefully.

Is it necessary to remove kale ribs before cooking?

Removing kale ribs improves texture by reducing toughness and bitterness, but it’s not mandatory. If you prefer, you can leave them on for added fiber.