Baked Chicken With Kale & Tomatoes

PREP: 10 Minutes
COOK: 35 Minutes
Skill Level: Easy

Nutrition Info (Per Serving)

292 kcal Energy
5.4g Carbohydrate
35.8g Protein
5.4g (of which Sugar)
13.1g Fat
4.8g Fibre
3.4g (of which Saturated Fat)
1g Salt


  • 800g pack chicken thighs
  • 500g plum tomatoes
  • 60g pitted green olives
  • 150ml chicken stock
  • 2 tbsp sun-dried tomato paste
  • 250g pack kale


  1. Preheat the oven to 200°C, gas mark 6.
  2. Place the thighs in a roasting tin with the tomatoes and olives. Mix the stock with tomato paste and pour over the chicken. Bake for 20 minutes
  3. Meanwhile, cook the kale in boiling water for 3 minutes, drain. Stir into the chicken and bake for a further 15 minutes until the chicken is cooked throughout.

Cooking Tips

Try using drumsticks instead of thighs or use either olive tapenade or any flavoured pesto instead of the tomato paste.

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