Crispy Chicken With Toasted Garlic Kale

By bjlazyl

Ingredients

• Check 1/2 cup Dijon mustard
• Check 1/4 teaspoon black pepper
• Check 2 tablespoons extra-virgin olive oil, divided
• Check 1 teaspoon kosher salt, divided
• Check 6 skinless, bone-in chicken thighs (about 2 lbs.)
• Check 3 cups panko bread crumbs
• Check 2 teaspoons thinly sliced garlic (2 cloves)
• Check 1 bunch Lacinato kale, stems removed, chopped (about 8 oz.)
• Check 1 teaspoon fresh lemon juice
• Check mashed potatoes, for serving

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from realsimple.com

Preparation

Step 1

Ideas

et started on prep over the weekend, stir together the mustard mixture and clean and chop the kale.

Makes

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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.

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