Savory Chicken Thighs with Butternut Squash and Kale

1Preparation Preheat the oven to 400°F (200°C).

2Season the Chicken In a small bowl, mix the paprika (1 tsp), garlic powder (1 tsp), dried thyme (1 tsp), salt, and pepper. Rub the chicken thighs (4) with the spice mixture, ensuring they are evenly coated.

3Roast the Butternut Squash (1 small) On a baking sheet, toss the cubed butternut squash (1 small) with olive oil (2 tbsp), salt, and pepper. Spread in an even layer and roast for 25-30 minutes, or until tender and caramelized.

4Sauté the Kale (4 cups) In a large skillet, heat olive oil (1 tbsp) over medium heat. Add the minced garlic (2 cloves) and sauté for 30 seconds. Add the chopped kale (4 cups) and cook, stirring occasionally, until wilted and tender. Season with salt and pepper to taste.

5In a separate skillet, heat 2 tablespoons of olive oil (2 tbsp) over medium-high heat. Add the chicken thighs (4), skin side down, and cook for 5-6 minutes until golden brown. Flip the chicken thighs (4) and cook for an additional 5-6 minutes, or until the internal temperature reaches 165°F (75°C).