Crispy-Chicken-Thighs-with-Kale-and-Bacon on white plates

Crispy Chicken Thighs with Garlicky Kale

You can have this whole meal on your table in about 45 minutes with just a few minutes of prep. It's huge on flavor and low on fuss!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 622kcal
Author Marissa Stevens


  • 8 chicken thighs skin-on, bone-in
  • salt and freshly ground pepper
  • 4 slices bacon diced small
  • 4 cloves garlic finely chopped
  • large pinch crushed red pepper flakes
  • 2 large bunches Italian Kale sliced crosswise into thin ribbons
  • 4 lemon wedges


  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Arrange chicken thighs in a single layer on prepared baking sheet and season generously with salt and pepper. Bake 40 minutes or until skin is crispy and meat is tender and cooked through to the bone.
  • Meanwhile, heat a large skillet over medium-high heat. Add bacon; cook and stir until crisp, about 5 minutes. Add garlic; cook and stir just until fragrant, about 30 seconds. Add kale; cook and stir until kale is mostly tender, 8 to 10 minutes. Season to taste with salt and freshly ground black pepper.
  • Divide kale between 4 plates and top each with 2 chicken thighs. Serve with lemon wedges.


Calories: 622kcal | Carbohydrates: 11g | Protein: 40g | Fat: 46g | Saturated Fat: 13g | Cholesterol: 236mg | Sodium: 322mg | Potassium: 667mg | Fiber: 3g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 58.7mg | Calcium: 52mg | Iron: 2.3mg