By Filiberto Rios
Preheat your oven to 425°F (220°C).
Peel and chop the carrots and parsnips (or potatoes) into bite-sized pieces.
In a large mixing bowl, combine the chopped vegetables with 2 tablespoons olive oil, rosemary or thyme, salt, and pepper. Toss until well coated.
Place the seasoned vegetables in a single layer on a baking sheet.
Rub the chicken thighs with 1 tablespoon olive oil, salt, and pepper, then arrange them on top of the vegetables on the baking sheet.
Roast for 45-50 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy. Stir the vegetables halfway through roasting to ensure even cooking.
While the chicken and vegetables are roasting, prepare the kale salad. Remove the tough stems from the kale and tear the leaves into bite-sized pieces.
In a large bowl, massage the kale leaves with the juice of half a lemon and a pinch of salt until the leaves are slightly wilted.
Drizzle the massaged kale with 2 tablespoons of olive oil and 3 tablespoons of mustard vinaigrette. Toss to combine.
Serve the roasted chicken thighs and vegetables warm, alongside the kale salad, garnished with lemon wedges from the remaining half lemon.
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By Filiberto Rios
This Dinner Main Course Chicken Salad recipe is ready in 1 hour 15 minutes and features bone-in chicken thighs, carrots, parsnips and other delicious ingredients. Contains 640 calories total.
Preheat your oven to 425°F (220°C).
Peel and chop the carrots and parsnips (or potatoes) into bite-sized pieces.
In a large mixing bowl, combine the chopped vegetables with 2 tablespoons olive oil, rosemary or thyme, salt, and pepper. Toss until well coated.
Place the seasoned vegetables in a single layer on a baking sheet.
Rub the chicken thighs with 1 tablespoon olive oil, salt, and pepper, then arrange them on top of the vegetables on the baking sheet.
Roast for 45-50 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy. Stir the vegetables halfway through roasting to ensure even cooking.
While the chicken and vegetables are roasting, prepare the kale salad. Remove the tough stems from the kale and tear the leaves into bite-sized pieces.
In a large bowl, massage the kale leaves with the juice of half a lemon and a pinch of salt until the leaves are slightly wilted.
Drizzle the massaged kale with 2 tablespoons of olive oil and 3 tablespoons of mustard vinaigrette. Toss to combine.
Serve the roasted chicken thighs and vegetables warm, alongside the kale salad, garnished with lemon wedges from the remaining half lemon.
Calories per Serving: 640
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