Careme

Ingredients

• Simple Truth® Naturalˆ Boneless & Skinless Fresh Chicken Thighs 1 lb $4.49
• Carrots 1 lb, peeled and cut on a bias into 2-inch pieces $1.69
• Organic Kale 1/2 lb, stems removed and leaves roughly chopped $2.99
• Private Selection™ Petite Medley Fresh Snacking Tomatoes 1/2 package (about 5 oz) $3.50
• Kroger® Fresh Lemons Bag 1 lemon, zested and juiced $4.99
• Garlic 3 cloves, minced $1.50
• Jumbo Yellow Onions 1/2 lb, thinly sliced $1.49
• Organic Italian Parsley 2 tablespoons, chopped $2.49
• Olive oil 2 1/2 tablespoons
• Dijon mustard 1 teaspoon
• Kosher salt 1 teaspoon, divided
• Black pepper 1/2 teaspoon, divided
• Red pepper flakes pinch, optional

Instructions

1. Preheat the oven to 425°F. Pat dry 1 pound boneless skinless chicken thighs. On a plate, season the 1 pound chicken thighs with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
2. Peel and cut 1 pound carrots on a sharp bias into 2-inch pieces. On a sheet pan, toss the 1 pound cut carrots with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and a pinch of black pepper. Spread them in a single layer.
3. In a small bowl, mix 1 tablespoon olive oil, the zest of 1 lemon, 1 tablespoon lemon juice from the same lemon, 3 minced garlic cloves, 1 teaspoon Dijon mustard, and 1 tablespoon chopped parsley. Rub this mixture all over the 1 pound seasoned chicken thighs.
4. Arrange the coated chicken thighs on the same sheet pan beside the carrots, leaving space so the chicken roasts instead of steams. Roast at 425°F for 22 to 26 minutes, flipping the carrots once halfway through, until the chicken is browned and cooked through and the carrots are tender with caramelized edges.
5. While the chicken and carrots roast, remove stems from 1/2 pound kale and roughly chop the leaves. Halve about 5 ounces petite medley tomatoes. Thinly slice 1/2 pound yellow onion.
6. Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Add the 1/2 pound sliced yellow onion with a pinch of salt and cook 4 to 5 minutes until softened and lightly golden. Add the remaining 1 minced garlic clove if desired from pantry, or simply proceed with the onions as they are.
7. Add the 1/2 pound chopped kale to the skillet with 2 tablespoons water, the remaining 1/4 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper. Cook 3 to 4 minutes, tossing, until the kale is wilted but still bright. Add the 5 ounces halved tomatoes and a pinch of red pepper flakes if using, and cook 1 to 2 minutes just until the tomatoes soften and turn glossy.
8. Taste the kale mixture and brighten with another small squeeze of lemon juice from the same lemon if desired. Fold in the remaining 1 tablespoon chopped parsley.
9. To plate, spoon the warm kale, onion, and tomato sauté into a loose bed on each plate. Slice the roasted chicken thighs on the diagonal and fan them slightly over the greens. Nestle the roasted carrots to the side for height and color. Finish with any pan juices from the sheet pan and a final light sprinkle of parsley.