Chicken Thighs with Kale and Acorn Squash

Preparation Time20 mins Cooking Time60 mins Makes 8

Chicken Thighs with Kale and Acorn Squash

Nutritional Information

Calories

210.83kcal (8 serving)

Total Fat

8.68g (8 serving)

Saturated Fat

1.76g (8 serving)

Trans Fat

0.02g (8 serving)

Cholesterol

103.4mg (8 serving)

Sodium

186.98mg (8 serving)

Total Carbs

10.35g (8 serving)

Dietary Fiber

2.86g (8 serving)

Sugars

1.21g (8 serving)

Protein

23.48g (8 serving)

Ingredients List
  1. 8 bone-in skin-on chicken thighs 3lb
  2. 2 medium acorn squash
  3. 6 cups chopped kale
  4. 2 tbsps olive oil
  5. 2 tbsps Maille old style mustard
  6. salt and pepper to taste
  7. 4 tbsps of qui house blend or seasoning blend of your Choice

Directions

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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.

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