Garlic Herb Roasted Chicken Thighs with Kale and Potato Medley

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

Marinating the Chicken Thighs 2. In a bowl, combine the chicken thighs, minced garlic, olive oil, salt, pepper, garlic powder, onion powder, paprika, oregano, and basil. Massage the marinade into the chicken thighs, ensuring they are well coated. Set aside to marinate for at least 30 minutes.

Roasting the Chicken 3. Place the marinated chicken thighs on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-35 minutes or until the chicken is golden brown and cooked through.

Preparing the Vegetables 4. In a large skillet, heat olive oil over medium heat. Add the cubed potatoes and sauté until slightly browned and crispy, about 10 minutes. Add the chopped kale and sauté until wilted, about 5 minutes.

Making the Stock 5. Pour the chicken stock into the skillet with the vegetables. Bring to a simmer and let it cook for 10-15 minutes to allow the flavors to meld. Season with salt and pepper to taste.

Assembling the Dish 6. Arrange the roasted chicken thighs on a serving platter. Spoon the kale and potato medley on the side. Drizzle the stock over the chicken thighs and vegetables. Garnish with fresh herbs before serving.