Kale and Goat Cheese Stuffed Chicken Thighs
- Preheat oven to 350 degrees F. Meanwhile, in medium bowl, add chopped kale. Drizzle with lemon juice and 2 tsp. of olive oil; season with salt, then toss to distribute.
- Cut out eight 8-inch pieces of kitchen twine. Lay chicken thighs flat on clean work surface with skins facing down and one of the long sides facing you. Season insides lightly with salt. Place 2 tsp. of goat cheese in vertical line down center of each chicken thigh. Place 2 tbsp. of prepared kale vertically down center of each chicken thigh, covering goat cheese.
- Working one at a time, carefully roll up thighs from short ends so they almost completely cover kale. Tie thighs at both ends with kitchen twine (twine should be at least 1 inch away from edges of chicken to prevent falling off during cooking); knot securely, then trim away any dangling twine pieces. Stuff any fallen pieces of kale or cheese back into thighs. Dry off outsides of thighs carefully with paper towel, then season outsides all over with salt and pepper.
- Preheat large stainless steel skillet over medium-high heat, and add remaining 1 tbsp. olive oil. When oil is hot but not yet smoking, carefully add chicken thighs skin side down to the pan, leaving plenty of room between each thigh. Let cook until skin is golden brown and thigh releases easily from pan, 3 to 4 minutes. Using tongs, rotate each thigh one-quarter turns, cooking until each side is golden brown and easily releasing from pan, 5 to 6 minutes more total. Finally, turn thighs skin side up with open parts facing down against pan.
- Transfer pan to oven and cook until thighs spring back when touched and no more visible pink remains, about 10 minutes.
- Remove and serve immediately on bed of fresh kale leaves, if desired.