Lemon Garlic Chicken Thighs with Roasted Carrots and Kale Mushrooms
A spring-forward Washington dinner: juicy lemon-garlic chicken thighs roasted until bronzed, with sweet roasted carrots and a warm sauté of kale and mushrooms.
Ingredients
- Boneless skinless chicken thighs 1 pack $6.49
- Organic carrot bag, 16 oz 1 bag $1.69
- Organic green kale 1 bunch $2.99
- Organic sliced white mushrooms 1 pack (8 oz) $2.21
- Lemon 1 $0.89
- Yellow onion 1 medium $1.49
- Organic garlic, 3 ct 1 bulb $2.89
- Olive oil 2 1/2 tbsp
- Dijon mustard 1 tsp
- Honey 1 tsp
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 425°F.
- Cut 4 medium carrots into sticks. Slice 1/2 yellow onion. Tear 1/2 bunch kale. Mince 3 garlic cloves.
- Mix 1 tbsp olive oil, zest and juice of 1/2 lemon, Dijon, honey, salt, and pepper. Coat chicken.
- Toss carrots and onion with 1 tbsp olive oil, salt, and pepper on a sheet pan. Add chicken.
- Roast 25 to 30 minutes until chicken is cooked through and carrots are tender.
- Meanwhile sauté mushrooms in 1/2 tbsp olive oil over medium-high heat until browned. Add garlic, then kale and a splash of water; cook until wilted.
- Plate chicken with roasted carrots and onion, plus the kale-mushroom sauté. Finish with remaining lemon.
Cook time: 40 minutes
Estimated cost: $13-16
Health notes: High protein, vegetable-forward, moderate carbs.
Drink pairing: Sauvignon Blanc or light Pinot Noir