Why this fits a family on a budget
Five chicken thighs and a fresh bunch of collard greens cost well under $11 total, keeping this meal at roughly $2.10 per serving. The oven does most of the work hands-free, making it easy to manage the greens and rice simultaneously within the 60-minute window.
• 5 pieces bone-in skin-on chicken thighs
• 1 bunch collard greens
• 1 large yellow onion
• 5 cloves garlic cloves
• 1 whole lemon
• 3 tbsp olive oil
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 0.5 tsp ground cardamom
• 1.5 tsp smoked paprika
• 0.5 tsp ground black pepper
• 1.5 tsp salt
• 0.5 tsp crushed red pepper flakes
• 0.5 cup chicken broth
• 2 cups white rice
1. Preheat your oven to 425°F. Pat chicken thighs completely dry with paper towels — dry skin helps it get crispy.
2. In a small bowl, mix together turmeric, coriander, cardamom, smoked paprika, black pepper, red pepper flakes, and 1 teaspoon of salt to make the spice blend.
3. Rub 1 tablespoon of olive oil all over the chicken thighs, then press the spice mixture evenly onto both sides of each piece.
4. Place the seasoned chicken thighs skin-side up in a large oven-safe skillet or baking dish. Squeeze half the lemon over the top.
5. Roast in the preheated oven at 425°F for 35-40 minutes, until the skin is deep golden-brown and crispy and the juices run clear when you pierce the thickest part with a knife.
6. While the chicken roasts, cook white rice according to package directions (2 cups rice, 4 cups water, bring to boil then simmer covered 18 minutes).
7. Strip the collard green leaves from their thick stems by folding each leaf in half and pulling the stem away. Stack the leaves and slice them into 1-inch strips.
8. About 15 minutes before the chicken is done, heat 2 tablespoons of olive oil in a large skillet over medium heat.
9. Add the diced onion and cook for 5 minutes until softened. Add the minced garlic and stir for 1 minute until fragrant.
10. Add the collard greens and chicken broth to the skillet. Stir to combine, then cover and cook over medium heat for 8-10 minutes, stirring once halfway, until the greens are tender and dark green.
11. Season the greens with the remaining 0.5 teaspoon salt and a squeeze of the remaining lemon half.
12. Remove chicken from the oven and let rest 5 minutes before serving. Plate over rice with collard greens on the side.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.