4 bone in chicken thighs
1/4 cup olive oil
2 tbsp dijon mustard
1 tbsp maple syrup
1 tbsp balsamic vinegar
1 tbsp hot sauce
1 tsp salt, pepper, garlic powder, paprika
400 for 40 min (flip halfway through)
1 large sweet potato
1 tbsp olive oil
Salt and pepper to taste
400 for 30 minutes
1 bunch kale
2 tbsp olive oil
1/4 red onion, thinly sliced
1/3 cup feta
1/4 cup sliced almonds
Juice of 1 lemon
Whisk together olive oil, Dijon mustard, maple syrup, balsamic vinegar, hot sauce, salt, pepper, garlic powder, and paprika.
Coat the chicken thighs evenly with half of the sauce and place them skin side down on a baking sheet.
Dice the sweet potato into small cubes and place them on a baking sheet, drizzling with olive oil, salt, and pepper.
Place the chicken on top of the sweet potato on the baking sheet.
Bake the chicken and sweet potato at 400°F for 40 minutes, flipping the chicken halfway through.
While the chicken and sweet potato are baking, prepare the salad by removing the stems from the kale and roughly chopping the leaves.
Wash the kale and add it to a bowl, then massage it with olive oil for a few minutes to break down its toughness.
Add sliced red onion, feta, almond slices, and the cooled sweet potato to the kale.
Drizzle the salad with lemon juice before serving.
Once the chicken is done baking, brush the remaining sauce on top of the chicken and serve with the salad.
