Chicken Thighs with Sweet Potatoes Corn and Kale Bake
4 chicken thighs, skin on, bones in
1 sweet potato, peeled and cut in cubes
1 cup corn kernels
2 cups kale, chopped
1 onion, chopped
1 tbsp butter
1 tbsp olive oil
¼ cup chicken stock
salt and pepper to taste
Preheat oven to 350 F degrees. Spray a 9×13 baking dish with cooking spray. Season chicken thighs on both sides with salt and pepper. In a medium size skillet heat the olive oil and melt the butter together. Add chicken thighs to skillet and cook on both sides until gold and crispy. The chicken won’t be cooked all the way through, but that’s OK, since we’ll continue cooking it in the oven. Remove chicken from skillet and set aside.
Drain fat from skillet, leaving about a tbsp of the fat still in the skillet. Add onion and cook until translucent. Add sweet potatoes and cook for a couple minutes. You just want them to get a little brown. Add corn and cook for 2 more minutes. Add chopped kale, toss everything together and cook for another minute. Add the stock and season with salt and pepper.
Add the cooked vegetables to the prepared baking dish. Place the chicken thighs over the vegetables and bake in the oven for about 30 minutes, or until chicken cooks through and sweet potatoes are fork tender.