Ingredients

• 2 tbsp. olive oil
• 8 small chicken thighs (about 2 pounds)
• kosher salt
• Pepper
• 1 large orange, cut into 6 wedges
• 8 oz. stale bread, torn into 1-inch pieces
• 2 tbsp. lemon juice
• 1 tsp. Dijon mustard
• 1 5-ounce package baby kale mix

Directions

1. Heat oven to 425 degrees F. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon each salt and pepper and cook skin-side down until the skin is golden brown, 6 to 7 minutes. Transfer to a large rimmed baking sheet skin-side up and scatter the orange wedges around the chicken. Roast until the chicken is cooked through, 8 to 10 minutes.
2. Meanwhile, discard all but 2 tablespoons fat from the skillet and return to low heat. Add the bread to the skillet and toss in the fat to coat, then sprinkle with 1/2 teaspoon each salt and pepper. Cook, tossing the bread occasionally, until crisp and lightly golden brown, 8 to 10 minutes. Remove from the pan.
3. Return the pan to medium-low heat, add the lemon juice to the pan and cook, scraping up all the brown bits, for 1 minute. Remove from heat, squeeze the roasted orange wedges into the pan, add the Dijon mustard and the remaining 1 tablespoon olive oil and whisk to combine.
4. Add the kale mix to the skillet along with the croutons and toss to coat. Serve with the chicken.

• Amount per serving (6 total)

  • Calories: 391 kcal
  • Fat: 14 g
  • Carbs: 34 g
  • Protein: 37 g

(Recipe found at WomansDay.com)