Roast Chicken Thighs and Silken Kale

Easy one pan dish, where the kale takes on a creaminess from braising in the chicken juices, but also the tops get super crispy almost burnt, but in a good way!

1 bag kale, washed and chopped (or 3 cups)
1/2 white onion, diced
1# chicken thighs, skin on and bone in (buy small thighs, usually organic chicken thighs are small)
1 T of your favorite herb or spice mix
2C brown rice
1 lemon, cut into wedges
Preheat oven to 425 degrees. Put the entire bag of kale and the diced onion in a 9×13 in baking dish. Evenly distribute the chicken pieces on top of the kale; any exposed kale will get extra crispy! Let this sit on the counter while the oven is preheating to slightly dry out the chicken skin. When the oven is hot, pat the skin dry with paper towels, and season with a little salt and the Tablespoon of herbs or spices and put the pan into the oven. Roast for 15 minutes  and reduce the oven temperature to 350, and cook until the meat is cooked through, about 30 minutes. Meanwhile cook the brown rice following the package instructions.
Serve lemon wedges on the side allowing the diners to squeeze fresh lemon juice on the kale and chicken.

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