Roasted Chicken over Baby Kale with Blood Orange and Pistachio
Large Cast Iron or Oven-Safe Skillet
Bone-In, Skin-On Chicken Breasts
Ground Mustard Powder
Lemon for Juice
Preheat oven to 400 degrees. Heat a large cast iron or oven-safe skillet over medium-high heat with only 1 tablespoon olive oil (reserve rest of olive oil for later in the recipe). Season chicken breasts with ground mustard powder and add salt/pepper to taste.
Place chicken breasts skin-side down in hot skillet and cook for 5 minutes. Then, transfer to oven and continue to cook until internal temperature reaches 165 degrees, approximately 20 minutes. Cook chicken in batches if pan-size requires.
While chicken is cooking, whisk juice from lemons, grain mustard, honey, and olive oil. Add salt/pepper to taste. Set vinaigrette aside. Slice oranges.
Remove chicken breasts from oven and allow to rest for 10 minutes. Debone chicken and slice. Arrange curly kale in serving bowls. Add pistachios and orange slices. Then place sliced chicken atop salads. Spoon vinaigrette over each bowl and serve.