Cheap but Delicious, Chicken wings. (0.44p) per portion

 

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Ingredients:

• 4 bone-in, skin-on chicken thighs (approximately 1 1/2 pounds)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, halved
• 1 medium red onion, cut into wedges
• 1 red bell pepper, cut into wedges
• 1 zucchini, cut into wedges
• 1 broccoli crown, cut into florets
• 5 cups roughly chopped kale, washed and stems removed
• ½ cup dried cranberries

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix olive oil, oregano, thyme, salt, and pepper. Rub the mixture onto the chicken thighs.
3. Place chicken thighs in a single layer in a baking dish. Arrange lemon wedges, red onion, bell pepper, zucchini, and broccoli around the chicken.
4. Roast for 30 minutes.
5. While chicken and vegetables roast, toss kale with a drizzle of olive oil and a pinch of salt.
6. After 30 minutes, remove baking dish from oven and push vegetables to the side. Add kale to the pan in a single layer. Scatter cranberries over the top.
7. Return baking dish to the oven and roast for an additional 10-15 minutes, until chicken is cooked through (165°F internal temperature) and kale is wilted.
8. Serve immediately.

Tips:

• Substitute boneless, skinless chicken breasts for thighs, adjusting cooking time accordingly.
• For softer kale, massage it with olive oil and salt before adding to the dish.
• Experiment with additional vegetables like Brussels sprouts or carrots for variety.