Baked Chicken Thighs with Collard Greens, Baked Mac and Cheese & Bacon Pimento Corn Muffins

Instructions

step 1 Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
/n step 2 Pat the chicken thighs dry and rub with olive oil, paprika, garlic powder, onion powder, thyme, salt, and black pepper.
/n step 3 Arrange the chicken in the baking dish and bake for about 35–40 minutes until golden and cooked through. Brush with honey and melted butter during the last 5 minutes of baking.
/n step 4 In a large pot cook the chopped bacon over medium heat until crispy, then add diced onion and cook until softened.
/n step 5 Stir in minced garlic and chopped collard greens, then pour in chicken broth, red pepper flakes, and salt. Simmer covered for 30–40 minutes until tender.
/n step 6 Cook the elbow macaroni in salted boiling water until al dente, then drain.
/n step 7 In a saucepan melt butter, whisk in flour, and cook for about 1 minute to form a roux. Slowly whisk in milk and cook until thickened.
/n step 8 Stir in shredded cheddar and mozzarella until melted, then mix the cheese sauce with the cooked macaroni. Transfer to a baking dish and bake at 375°F for about 20 minutes until bubbly and lightly golden.
/n step 9 In a bowl combine cornmeal, flour, baking powder, and salt. Stir in milk, egg, melted butter, bacon bits, pimentos, and shredded cheddar cheese.
/n step 10 Spoon the batter into a greased muffin tin and bake at 375°F for 15–18 minutes until golden. Serve the chicken with collard greens, baked mac and cheese, and warm bacon pimento corn muffins.

Storage and Reheating Tips

Store leftovers in separate airtight containers in the refrigerator for up to 4 days. Reheat chicken and mac and cheese in the oven at 350°F (175°C) until warmed through. Collard greens can be reheated on the stovetop over medium heat. Corn muffins can be warmed in the oven or microwave for a few seconds before serving.