One-Pan Crispy Chicken Thighs With Potatoes and Chard

I'm not feeling this recipe.  It was bland.  D and I put hot sauce on it to get more flavor.  I would have again with hot sauce. 

One-Pan Crispy Chicken Thighs With Potatoes and Chard

Photo by ALB

Active Time: 30 Mins
Total Time: 30 Mins
Yield Serves 4 (serving size: 1 chicken thigh, 3 oz. potatoes, and 1 cup chard)

Ingredients
4 (8-oz.) bone-in, skin-on chicken thighs
Cooking spray
1/2 teaspoon kosher salt
1 pound small red potatoes, halved
1 cup sliced leeks (white parts only)
4 garlic cloves, smashed
4 cups chopped Swiss chard (used Kroger Power Greens and 1 bunch of kale)
1 tablespoon Dijon mustard
2 teaspoons apple cider vinegar
1/2 teaspoon crushed red pepper

Preparation
Preheat oven to 425ºF. Place chicken thighs, skin side down, in a large cast-iron skillet lightly coated with cooking spray; sprinkle salt over chicken. Arrange potatoes around chicken. Cook over medium, stirring potatoes occasionally, until chicken skin is browned and crisp, 14 to 16 minutes.

Flip chicken thighs; place skillet in oven. Bake at 425ºF until chicken is done, 8 to 10 minutes. Transfer chicken and potatoes to a plate, keeping as much of the drippings in the skillet as possible. 

Add leeks and garlic to skillet. Cook over medium-high, stirring often, until fragrant, 3 to 5 minutes. Add Swiss chard, mustard, and vinegar; cook just until wilted, 2 to 3 minutes. Sprinkle with crushed red pepper. Serve with chicken and potatoes.

Nutritional Information
Calories: 288; Fat: 6g; Satfat: 2g; Unsatfat: 3g; Protein: 31g; Carbohydrate: 26g; Fiber: 2g; Sugars: 1g; Added sugars: 0g; Sodium: 548mg

Cooking Light, November 2018

8 Smart Points (my additions/subtractions at 4 servings)