NUTRITION

SERVINGS

INGREDIENTS

2 large chicken drumsticks

0.25 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp garlic powder

2 cups chopped kale

2 cloves garlic

1 tbsp lemon juice

0.25 tsp red pepper flakes

PREPARATION

• 1

  Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.

• 2

  Pat the chicken drumsticks thoroughly dry with paper towels to ensure the skin becomes extra crispy during roasting.

• 3

  In a small bowl, whisk together half of the olive oil with the sea salt, black pepper, dried oregano, and garlic powder.

• 4

  Rub the herb-oil mixture evenly over the chicken drumsticks and arrange them on the prepared baking sheet.

• 5

  Roast the chicken for 25 to 30 minutes, flipping once halfway through, until the skin is golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken finishes roasting, mince the fresh garlic cloves.

• 7

  Heat the remaining olive oil in a large skillet over medium heat.

• 8

  Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until highly fragrant.

• 9

  Add the chopped kale to the skillet and cook for 3 to 5 minutes, tossing frequently until the leaves are wilted and tender.

• 10

  Remove the kale from the heat, stir in the fresh lemon juice, and serve immediately alongside the roasted chicken drumsticks.