Baked Chicken Thighs with Roasted Sweet Corn and Kale Salad
615 kcal · 44 g protein · 15 minutes · 1 servings
Enjoy a wholesome and flavorful meal featuring tender baked chicken thighs paired with sweet roasted corn and a fresh kale salad dressed with olive oil and lemon juice. This dish balances protein, healthy fats, and vibrant vegetables for a satisfying and nutritious dinner.
615 kcal
44 g protein
15 minutes
Ingredients
- Boneless skinless chicken thighs 150 g
- Sweet corn 1 medium ear
- Kale 2 cups
- Olive oil 1 tbsp
- Lemon juice 1 tbsp
Method
-
Preheat oven and prepare chicken.
Preheat your oven to 400°F (200°C). Pat the boneless skinless chicken thighs dry with paper towels to remove excess moisture, which helps with browning. Lightly season the chicken with salt and pepper if desired.
Tip: Drying the chicken skin helps it bake more evenly and develop a better texture. -
Bake the chicken thighs.
Place the chicken thighs on a baking sheet lined with parchment paper or foil for easy cleanup. Bake in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Tip: Use a meat thermometer to check doneness for perfectly cooked chicken. -
Roast the sweet corn.
While the chicken is baking, prepare the sweet corn. Remove the husk and silk from the ear of corn. Place the corn on a baking sheet and roast it in the oven alongside the chicken for about 20-25 minutes, turning halfway through to ensure even roasting. The corn should be tender and slightly browned.
Tip: If you prefer, you can roast the corn on a grill or cook it on a stovetop grill pan. -
Prepare the kale salad.
While the chicken and corn are roasting, wash the kale thoroughly and chop it into bite-sized pieces. Place the chopped kale in a large bowl. Drizzle with 1 tablespoon of olive oil and 1 tablespoon of freshly squeezed lemon juice. Massage the kale gently with your hands for 2-3 minutes until it softens and becomes more tender.
Tip: Massaging kale breaks down its fibers and reduces bitterness, making it more enjoyable to eat raw. -
Assemble and serve.
Once the chicken and corn are done, let the chicken rest for 3-5 minutes before slicing if desired. Cut the roasted corn kernels off the cob with a sharp knife. Plate the chicken thighs alongside the roasted corn kernels and a generous serving of the kale salad. Enjoy your balanced and nutritious meal!
Tip: Resting the chicken helps retain its juices for a moist texture.
Pro tips
- Use a meat thermometer to ensure chicken is safely cooked without drying out.
- Massage kale with lemon juice and olive oil to enhance flavor and texture.