Provençal Herb-Roasted Chicken with White Bean & Kale Ragout

Ingredients

• 2 large Chicken thighs, bone-in skin-on, about 400g total
• 3 tbsp Extra virgin olive oil, divided
• 2 tsp Fresh thyme, or 1 tsp dried
• 1 tsp Dried oregano
• 4 cloves Garlic cloves, minced
• 0.5 tsp Sea salt
• 0.25 tsp Black pepper
• 150 g Lacinato kale, roughly chopped, stems removed
• 1 can (400g) Canned white beans, drained and rinsed
• 0.75 cup Low-sodium vegetable broth
• 1 tsp Dijon mustard
• 0.5 whole Lemon, for zest and juice
• 50 g Roasted red pepper, jarred, sliced

Instructions

1. 1

   Preheat oven to 425°F (220°C).

2. 2

   Pat chicken thighs dry. Mix thyme, oregano, salt, and pepper in a small bowl. Rub 1 tbsp olive oil over chicken, then coat generously with herb mixture.