Winner Winner Chicken Dinner

• Roast Lemon Chicken Thighs
• 3 pounds bone in, skin on chicken thighs
• Juice of 1-2 lemons, about 1/2 cup
• 1/4 cup olive oil
• 1-2 tablespoons Dried oregano
• Generous amount of kosher salt or flaky salt
• Pepper
• Israeli couscous prepared for 4-6 people
• Kale Sauteed with Garlic
• 1 pound Kale
• 2 cloves garlic, crushed
• 2 tablespoons Olive oil
• Salt and pepper

1. Preheat oven to 400 degrees. Lay the chicken in a roasting pan skin side up.
2. Whisk the lemon and olive oil together until well blended. Pour over the chicken.
3. Sprinkle oregano and pepper evenly over the chicken. Generously salt each piece and then put into the oven for 30 minutes or so. The skin should be golden brown and crispy.
4. Serve chicken over Israeli couscous. Skim off fat from pan drippings and pour over chicken and couscous. Pass siracha chili sauce or sweet chili sauce at the table to add a little heat.
5. Gently heat olive oil over medium-high heat. Add the crushed garlic and warm unitl fragrant. Add the kale, about 1/4 cup of water and cover until wilted about 2-3 minutes. Add salt and pepper to taste.

lemon chicken, bone, lemons, olive oil, oregano, generous amount, pepper, couscous, sauteued, garlic, olive oil, salt

Taken from food52.com/recipes/11888-winner-winner-chicken-dinner (may not work)