Crispy Chicken Thighs with Kale and Roasted Potatoes

Marinating the Chicken In a bowl, combine olive oil, paprika, garlic powder, salt, and black pepper. Add chicken thighs and coat them evenly with the marinade. Let marinate for at least 30 minutes.

Roasting the Potatoes Preheat the oven to 400°F (200°C). In a baking dish, toss the potato wedges with olive oil, thyme, garlic powder, salt, and pepper. Roast in the oven for 30-35 minutes until golden and crispy, flipping halfway through.

Cooking the Chicken Heat a skillet over medium-high heat. Add the marinated chicken thighs and cook for 6-7 minutes per side or until golden brown and cooked through. Remove from the skillet and let rest for a few minutes.

Sautéing the Kale In the same skillet, add olive oil and minced garlic. Sauté for 1 minute until fragrant. Add chopped kale and cook until wilted, about 3-4 minutes. Season with salt and pepper.

Assembling the Dish Serve the crispy chicken thighs alongside the sautéed kale and roasted potatoes. Enjoy this hearty and flavorful meal! Make sure to garnish with fresh herbs for an extra touch.