Garlic-Thyme Chicken with Mashed Potatoes and Kale

Instructions

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   1. Boil Potatoes

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   Preheat oven to 450 degrees. Rinse all produce. Quarter potatoes, place in medium pot, and cover with cold water by 1 inch. Season generously with salt and bring to a boil over high heat. Cook until tender when pierced with a knife, 9-10 minutes. Reserve 1/4 cup potato cooking water, then drain and return to pot, off heat. Cover to keep warm.

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   2. Make Garlic-Thyme Oil

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   While potatoes boil, mince thyme and crush garlic cloves. In a small bowl, stir together thyme, garlic, and 1 tablespoon olive oil; set aside. Pat chicken very dry with paper towel, season all over with salt and pepper. Heat 2 teaspoons olive oil in medium pan over medium-high heat.

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   3. Cook Chicken

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   When oil in pan is shimmering, add chicken.  Sear for about 6 minutes. Flip chicken, pour over garlic-thyme oil, and continue cooking, repeatedly spooning garlic-thyme oil over chicken, until cooked through, about 6 minutes more. Remove pan from heat. Transfer chicken and garlic to cutting board and set aside to rest.

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   4. Roast Kale

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   While chicken cooks, pat kale dry with paper towel and tear leaves into bite size pieces. On a baking sheet, toss kale with 1 tablespoon olive oil to coat. Arrange in a single layer, roast until kale is crisp and lightly browned, 5-10 minutes.

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   5. Mash Potatoes

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    While kale roasts, scrape over garlic using a large knife, pressing down. Repeat until garlic is broken down and a paste forms. To pot with potatoes, add butter, buttermilk, garlic paste, and reserved potato cooking water.  Mash until smooth. Season with salt and pepper as desired.

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    6. Plate Chicken

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    Once kale is crisp, toss on baking sheet with salt. Cut rested chicken into 1/4-inch slices. Divide mashed potatoes, chicken, and kale between serving plates. Dig in!