How to Make Roasted Chicken With Collards

Managing editor Kristin van Ogtrop whips up this easy meal (just 15 minutes prep time) from our Month of Dinners feature.

What You Need

  1. Check 8 bone-in skin-on chicken thighs (about 2½ pounds)
  2. Check 2 pints grape tomatoes
  3. Check 3 tablespoons 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)

Follow These Steps

  1. Heat oven to 450° F. On a large rimmed baking sheet, toss the chicken and tomatoes with 2 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast until the chicken is cooked through, 30 to 35 minutes.

  2. Start prepping the ingredients. Slice a medium onion.

  3. Prepare 1 bunch collard greens. Discard the stems and cut the leaves into 1-inch strips.

  4. Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the onion and 1/4 teaspoon each salt and pepper and cook, stirring frequently, until softened, 4 to 6 minutes.

  5. Add the collard greens and cook, tossing frequently, until tender, 5 to 7 minutes.

  6. Serve with the chicken. Get the full recipe for Roasted Chicken With Collards.