One Pan Chicken with Apples and Kale
As I write down these Week’s Eats you are definitely going to see a version of this roast chicken thighs make their appearance all the time. They are just so easy, healthy, and require minimal clean up. This week I roasted the chicken thighs with apples, onions, kale, and breadcrumbs but you could also throw in some artichokes or just use lemons. Consider the chicken thighs as a base and then add in whatever else you want.
2 lbs bone in skin on chicken thighs
salt and pepper
2 Tbs.olive oil
1 onion, thinly sliced
1 apple, cored and diced
2 Tbs. apple cider vinegar
1 cup bread cut into 1 “ pieces
1/2 bunch kale, ribs removed and roughly chopped
Preheat oven to 375°F. Liberally sprinkle the chicken thighs with salt and pepper.
In a 10 or 12”cast iron skillet warm the olive oil over medium heat. Add the chicken thighs skin side down and cook until golden brown, working in batches if needed. Remove the chicken thighs and set aside.
Carefully remove all but 2 tablespoons of fat from the pan. Add the onions and apples cook for 4 to 6 minutes or until onion is translucent. Deglaze the pan with the apple cider vinegar. Add the kale and cook until kale is wilted. Fold in bread and top with chicken thighs.
Roast chicken for about 15 to 20 minutes or until chicken is golden brown and a meat thermometer reads 165°F.
Let rest for 5 minutes before serving.