Ingredients

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4 chicken thighs, bone-in, skin-on
Aleppo Pepper Paste (recipe below)
6 cups kale, thick stems removed, leaves torn into pieces
2 carrots, cut into sticks
1 sweet potato, thinly sliced
1 small winter squash, peeled, seeded, sliced
2 tablespoons extra virgin olive oil
Salt and pepper to taste
2 cups arugula
1 cup sliced radishes
Sliced chives or scallions

For the Aleppo Pepper Paste

1 cloves garlic
1/2 teaspoon sea salt
2 tablespoons Aleppo pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1 teaspoon red wine vinegar
1 tablespoon extra virgin olive oil

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Instructions

To prepare Aleppo Pepper Paste:

In a mortar or mini food processor, grind the garlic with the sea salt until it forms a paste. Add remaining ingredients and mix well.

To prepare the chicken:

Preheat the oven to 425°F.

Place the chicken thighs in a bowl and rub with the Aleppo pepper paste.

Cover a sheet pan with parchment paper or foil for easy cleanup. Place the kale in four piles on the parchment or foil and then place one chicken thigh on each kale pile. Tuck the carrot sticks, sweet potato slices, and squash slices around the chicken.

Bake in preheated oven for 30 minutes or until the chicken is done.

Serve garnished with fresh arugula, sliced radishes, and sliced chives or scallions.

Category: Entrees