Savory Maple-Ginger Glazed Chicken with Sweet Potato and Kale Hash

Begin by preheating your oven to 400°F. In a small bowl, whisk together 1/4 cup of pure maple syrup, 2 tablespoons of soy sauce, 1 tablespoon of freshly grated ginger, and 1 teaspoon of garlic powder to create the glaze.

Set this mixture aside. Next, season 4 chicken thighs with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.

Once the oil is hot, add the chicken thighs skin-side down and sear for 5-7 minutes until golden brown.

Flip the chicken thighs and pour the maple-ginger glaze over them, ensuring they are well coated. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

While the chicken is baking, prepare the sweet potato and kale hash. Peel and dice 2 medium sweet potatoes into small cubes.

In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the sweet potato cubes and cook for about 10 minutes, stirring occasionally, until they start to soften.

Add 2 cups of chopped kale to the skillet and season with salt and pepper. Cook for an additional 5 minutes until the kale is wilted and the sweet potatoes are tender.

Once the chicken is done, remove it from the oven and let it rest for 5 minutes before slicing. Serve the sliced chicken over the sweet potato and kale hash, drizzling any remaining glaze from the skillet on top for extra flavor.

Garnish with chopped green onions for a fresh touch and enjoy your comforting meal!