Chicken with Chopped Kale and Sweet Potatoes

One pan and just three delicious ingredients makes this a winner for an easy week night meal! Our Chopped Kale is washed and prepped and pairs beautifully with chicken and sweet potatoes. Total time is 50 minutes and serves 4.
Recipe courtesy of Chef Linda Duggan


8 chicken thighs (bone-in and skin on)
1 (9oz.) bag of Olivia’s Chopped Kale
3 sweet potatoes
1/4 cup olive oil
Salt and pepper to taste


Pre-heat oven to 350 degrees.

Peel and cut the sweet potatoes into 1 inch pieces and add to a lightly oiled large oven proof casserole dish (or two smaller in order to fit in all ingredients). Drizzle the potatoes with olive oil and season with salt and pepper. Toss to coat well.

Layer the kale on top of the potatoes.

Arrange the chicken thighs on top of the kale and drizzle with remaining olive oil and season with salt and pepper.

Bake in the oven for 40 minutes, or until chicken is cooked through. Finish under the broiler for just a few minutes for additional browning. 

Categories: Entree, Kale