Roasted Chicken With Collards

Roasted Chicken With Collards
José Picayo
To save time, prep the collards up to 2 days ahead and store them in a resealable bag in the fridge.

Get the recipe for Roasted Chicken With Collards.
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Serves 4
preparation
15
minutes
cooking
45
minutes

Ingredients

8
bone-in, skin-on chicken thighs (about 2 1/2 pounds)
2
pints
grape tomatoes
3
tablespoons
olive oil
kosher salt and black pepper
1
medium onion, sliced
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.

 

Dawn Perry
October 2012

Nutritional Information

  • Per Serving
  • Calories 489
  • 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
What does this mean? See Nutrition 101.

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