Creamy avocado and hearty kale round out this dish of tender chicken thighs baked in olive brine, which seasons them along with caramelized bits of lemon.
dish is baked in olive brine, so it doesn’t need extra salt. Be sure to taste the dish before adding any salt at the end. If you have mixed olives you want to use but no brine, simply season the chicken with salt before adding to the dish and pour over 1/2 cup chicken stock or water in its place.2 pounds bone-in, skin-on chicken thighs 1/4 cup everyday olive oil1. Heat the oven to 400 degrees.
2. Season the chicken thighs all over with pepper, then arrange skin side up in a 2 ½-quart shallow baking dish wide enough for there to be a little room between each thigh. Scatter the olives around the chicken and then pour their brine over everything. Using a vegetable peeler, remove the zest from the lemon in strips and scatter them around the chicken. Chop the lemon into 1/2-inch pieces, discarding any seeds, then scatter them around the chicken as well.
4. Remove the dish from the oven and immediately transfer the chicken pieces to a plate. Stir the kale into the aromatics in the dish, then return the chicken pieces to the dish on top of the wilting greens. Use a spoon to drop chunks of avocado over the chicken and kale and season with salt, if you like.: Swap 6 ounces fresh mozzarella for the avocado, breaking it into bite-size pieces to scatter over the kale.
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