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Roasted Chicken With Collards

Roasted Chicken With Collards
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Serves 4| Hands-On Time: | Total Time:


  • 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
  • medium onion, sliced
  • 1 bunch collard greens, stems discarded and leaves cut into 1-inch strips


  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.
By October, 2012

Nutritional Information

  • Per Serving
  • Calories 489
  • Fat 30g
  • Sat Fat 7g
  • Cholesterol 115mg
  • Sodium 507mg
  • Protein 38g
  • Carbohydrate 18g
  • Sugar 4g
  • Fiber 8g
  • Iron 5mg
  • Calcium 299mg
What does this mean? See Nutrition 101 .

Quick Tip

How to Make Roasted Chicken With Collards, Step 3
The collards can be prepped ahead of time. Wash, dry, and cut them, then store in a resealable bag in the refrigerator for up to 2 days. 

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