Roasted Chicken With Collards

roasted-chicken-collards
Photo by José Picayo
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 489 calories
    • Fat 30 g
    • Sat Fat 7 g
    • Cholesterol 115 mg
    • Sodium 507 mg
    • Protein 38 g
    • Carbohydrate 18 g
    • Sugar 4 g
    • Fiber 8 g
    • Iron 5 mg
    • Calcium 299 mg
  • October 2012

Ingredients

  1. Check 8 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
  2. Check 2pints grape tomatoes
  3. Check 3tablespoons olive oil
  4. Check kosher salt and black pepper
  5. Check 1 medium onion, sliced
  6. Check 1 bunch collard greens, stems discarded and leaves cut into 1-inch strips

Directions

  1. Heat oven to 450° F. On a large rimmed baking sheet, toss the chicken and tomatoes with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until the chicken is cooked through, 30 to 35 minutes.
  2. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper and cook, stirring frequently, until softened, 4 to 6 minutes. Add the collard greens and cook, tossing frequently, until tender, 5 to 7 minutes. Serve with the chicken.