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Balsamic Rosemary Roasted Chicken Thighs with Kale Caesar Salad

Course Salad
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 -4
Author Chef Matt

Ingredients

Chicken

  • 1.5 pounds of bone in chicken thighs skin on
  • 1 tablespoon of freshly chopped rosemary
  • salt pepper, and garlic powder to taste
  • 4 tablespoons of olive oil more for searing
  • 2 tablespoons of balsamic vinegar
  • 2 tablespoons of butter

Caesar Salad

  • 1.5 head of kale torn with stems removed
  • 1/2 cup of mayonnaise
  • 1/4 cup of balsamic vinegar
  • 1/4 cup of roasted garlic oil
  • 1 teaspoon of Dijon mustard
  • 1 Tablespoon of finely chopped roasted garlic
  • the juice and zest of half a lemon

Homemade Roasted Garlic

  • 1 cup of olive oil
  • 15 cloves of peeled garlic

Instructions

Chicken

  1. Mix together the chicken thighs with the 4 tablespoons of olive oil salt, pepper, garlic powder and rosemary.
  2. Heat up a large pan with 2 more tablespoons of olive oil. Let come to a smoking point.
  3. Add in the thighs skin side down and let sit for about a minute until the skin gets nice and brown. flip over and brown the other side. Transfer to a pan.
  4. Put the pan in a 380 degree F and cook the chicken until the internal temperature reads 165 degrees F.
  5. Using the original pan add in the 2 tablespoons of butter and balsamic vinegar and add in the chicken skin side up. As the butter and vinegar start to bubble and reduce, use a spoon to baste the mixture over the chicken.

Caesar Salad

  1. Whisk together all of the dressing ingredients in a large bowl and tear the kale into strips and add to the bowl as well. Mix together the kale well and let sit for at least a half hour to an hour in the refrigerator. Serve with the chicken thighs.

Homemade Roasted Garlic

  1. Add the oil and garlic into a small pot and bring to a light simmer, stirring occasionally. Check the temperature every so often.
  2. The garlic should be nice and soft and not too crispy. The garlic will have a much sweeter taste this way. The garlic can be kept for at least a week in the refrigerator.