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Lemon, Olive, Garlic Chicken with “Creamed” Kale

One-pot wonder dishes are making a comeback in my kitchen.  Pull out my trusty red Le Crueset, braise up some veggies, add my chicken and by the time my busy day comes to an end, I’m 45 minutes and a salad toss away from a complete dinner.  This chicken dish has bright acidic flavors from lemon, those sweet roasted garlic cloves are simply the best, and in between you get bites of caramelized onion and bits of pungent olive.  Pair with kale creamed in almond cheese and easy cauliflower mash.

Serves 4-6


6 bone-in, skin-on organic chicken thighs or drums

2 T. organic olive oil

1 T. fresh thyme, rosemary, or oregano, finely chopped

2 garlic cloves, pressed

10 whole garlic cloves

2 large white onion, sliced thin

1 lemon, sliced thin

1 cup mixed olives


Preheat the oven to 425°. In a small bowl, mix 2 cloves crushed garlic, fresh herbs, sea salt, and several turns of freshly cracked pepper. Generously rub chicken with this garlic, herb, salt mixture being sure to rub on top and underneath the skin and set aside.

In a large oven safe dish (I use a Le Crueset dutch oven) heat the olive oil over medium-high heat add the onions and pinch of salt and pepper. Cook, stirring often, until the onions have softened and begun to caramelize. Add the whole garlic cloves, lemon slices, and olives and sauté additional 2-3 minutes. Place the thighs skin-side up in the mixture season with additional fresh herbs if desired and place pan into the oven.

Bake for 50 minutes and serve with “creamed” kale.

“Creamed” Kale with Almond Cream Cheese

Serves 4


2 heads Lacinato kale (also known as Dinosaur kale), cleaned and finely chopped

2 T. extra-virgin olive oil

1 white onions, finely chopped

2 cloves garlic, chopped

sea salt

cracked black pepper

3/4 cup Kite Hill Creamed Cheese


In a large sauté pan, heat olive oil over medium high heat. Add the onions and season with salt and pepper, cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 8 to 10 minutes.

Add the garlic and chopped kale and cook, stirring occasionally, until wilted, about 5 minutes. Add the Kite Hill Cream Cheese stirring in until the kale is very tender and coated an additional 5 minutes.

Season with salt and pepper and serve.




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