Crispy Chicken Thighs with Kale & Red Onion
Dig into this one-pan chicken dish bursting with flavor and garlicky kale. Try it for a quick and easy weeknight dinner!
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Cooking tools:
- Cast iron skillet
- Instant-read thermometer
- Oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Paper towel
- Spoon
- Plate
Ingredients
- 1 tsp. cumin
- 1⁄2 tsp. black pepper, divided
- 4 skin-on, bone-in chicken thighs (about 1 3/4 lb.), patted dry with paper towels
- 1 Tbsp. olive oil
- 1 medium red onion, sliced
- 5 garlic cloves, thinly sliced
- 8 oz. stemmed, torn kale
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