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Maille chicken thighs kale acorn squash article

Chicken Thighs with Kale and Acorn Squash




  1. Preheat oven to 450
  2. Cut acorn squash in half and scoop out seeds and innards
  3. Slice squash lengthwise following the ribs, cutting 1-1.5 inch slices
  4. In a medium-sized baking dish OR large/deep oven-safe pan, place the squash tightly together and season with one Tbs of olive oil and salt and pepper
  5. Wash kale and coarsely chop Or use pre-cut, pre-washed bagged kale.
  6. Place kale in a medium-sized bowl, use remaining Tbs of olive oil, and toss to coat evenly. Season with salt and pepper.
  7. Place seasoned kale in the pan directly on top of the seasoned squash and pat down.
  8. In a medium bowl, add chicken. Rinse thoroughly, drain and pat dry
  9. Add two Tbs of Maille Old Style Mustard and massage into the chicken thighs
  10. On a large cookie sheet or cutting board, place chicken and season both sides generously with salt, pepper, my seasoning blend, or a combination of herbs and spices of your choosing. Thoroughly coat the skin-side of the chicken completely
  11. Place raw chicken on top of the seasoned kale covering completely
  12. Bake in the oven for 1 hour or until chicken is thoroughly cooked and the skin is brown and crisp.


Find the original recipe by clicking here. (Link opens in new window.)