Crispy Chicken With Toasted Garlic Kale
This easy oven-baked chicken tastes just like fried chicken—no frying necessary. The chicken thighs achieve maximum crispiness thanks to a coating of bread crumbs and a very hot oven. As the chicken cooks, you’ll make a simple three-ingredient side: sautéed garlic, chopped kale, and a squeeze of fresh lemon juice. Feeding a hungry family? Serve the dish with roasted potatoes, too—simply toss colorful new potatoes in olive oil, salt, and pepper, and roast alongside the chicken. If you’re hoping to get started on prep over the weekend, stir together the mustard mixture and clean and chop the kale.
Ingredients
½ cup Dijon mustard
¼ teaspoon black pepper
2 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
6 skinless, bone-in chicken thighs (about 2 lbs.)
3 cups panko bread crumbs
2 teaspoons thinly sliced garlic (2 cloves)
1 bunch Lacinato kale, stems removed, chopped (about 8 oz.)
1 teaspoon fresh lemon juice
mashed potatoes, for serving
Nutrition
Fiber 2.63g
Calories 540.87
Sugar 1.40g
Fat 17.35g
Cholesterol 172.75mg
Iron 2.41mg
Sat Fat 2.92g
Sodium 1448.64mg
Protein 39.48g
Calcium 105.66mg
Carbohydrate 46.60g
Directions
Preheat oven to 425°F. Stir together the mustard, pepper, 1 tablespoon of the oil, and ¾ teaspoon of the salt in a small bowl. Brush evenly over both sides of the chicken. Place the panko in a shallow dish. Dredge the chicken in the panko and place in a single layer on a wire rack set on an aluminum foil–lined baking sheet. Bake until cooked through, about 30 minutes. Let stand 5 minutes.
Meanwhile, heat the remaining oil in a medium saucepan over medium-high. Add the garlic; cook until golden brown, about 2 minutes. Stir in the kale and the remaining salt. Cook, stirring occasionally, until the kale is just tender, 3 to 5 minutes. Sprinkle with the lemon juice. Serve with the chicken and mashed potatoes.
Yields: 4
