One Dish Spiced Lemon Skillet Chicken with Kale and Beans

5 from 3 votes

One dish spiced lemon skillet chicken with kale and beans is a favorite go-to healthy, protein packed weeknight recipe ready in just 45 minutes.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish

Cuisine: American

Servings: servings

Calories: 354kcal

1 tablespoon + 1 teaspoon Basic Spice Rub made with chili powder*
4-6 bone-in chicken legs (drumsticks) or thighs**
1 tablespoons olive oil
1 small onion chopped
3 cloves garlic minced
2½ cups cooked garbanzo, cranberry, white, or other beans from your freezer - or about 2 cans
1/2 cup chicken broth
1 small lemon cut in half lengthwise, seeded and sliced thinly
1 large bunch kale or chard, stemmed and chopped***

Heat oven to 425 degrees.
Add the chicken to a medium sized bowl, along with 1 tablespoon of the spice rub and mix until the chicken is coated with rub.
Heat 1 tablespoon oil in a cast iron or oven proof skillet and add the chicken pieces skin side down. Cook over medium heat for about 3 minutes before turning and then cook another 3-5 minutes or until nicely browned (chicken will not be cooked through). Transfer to a plate.
Add the onions and garlic to the skillet and cook for about a minute before adding the beans, chicken broth and 1 teaspoon more of the spice rub. Cook about a minute more.
Toss in the kale and lemon slices, mixing well, and then nestle the chicken pieces on top.
Place the skillet in the oven and roast about 20 minutes, until an instant-read thermometer reads 165 degrees and the chicken juices run clear when pierced with a knife.
Serve immediately - preferably with a crusty bread to soak up any yummy juices.

*Or use your favorite spice rub, but make sure it has some chili-powder in it, since this gives the dish it's spice.

**Thighs may take a few minutes more to reach 165 degrees than legs.

***Want to use spinach? Chop and add it before the last 5 minutes of roasting time, tossing as you can with the cooking legs and beans.