Directions

1. Preheat oven to 425° F. Oil a rimmed sheet pan or spray it with cooking spray.

2. Prepare the chicken  Put 2 tablespoons of the oil, 3 teaspoons of the Chili Today, and 1 teaspoon of the salt into a large bowl; stir until a paste forms. Add the chicken thighs to the bowl and rub the paste onto all sides of the chicken. Arrange the chicken thighs on the sheet pan so that they are not touching. Roast for 15 minutes.

3. Prepare the leeks and mushrooms  Cut the leeks in half lengthwise, then slice them into thin half-moons. Cut the mushrooms in half (quarter any large ones).

4. Put 2 tablespoons of the oil, along with the remaining 1½ teaspoons of the Chili Today and ½ teaspoon of the salt, into a large clean bowl; stir until a paste forms. Add the leeks and mushrooms; toss until the vegetables are well-coated with paste. Remove the sheet pan from the oven and distribute vegetables evenly around the chicken pieces (make sure that the chicken pieces aren’t covered with vegetables). Reserve the bowl. Return sheet pan to the oven and roast until the chicken skin is crisp and the internal temperature is 160° F, about 15 more minutes.

5. Prepare the kale  Put the kale into the bowl previously used for the leeks and mushrooms; add the remaining 1 teaspoon olive oil and ¼ teaspoon of the salt and toss to coat the kale.

6. Remove the sheet pan from oven and transfer the chicken to a platter to rest. Add the kale to the other vegetables on the pan and mix them together using tongs. Spread into an even layer and return the pan to the oven. Roast until the kale is wilted with some crispy edges, about 5 minutes.

7. Prepare the sauce  Put the yogurt, lemon juice, salt, and olive oil into a small bowl and stir to combine. Taste and adjust seasonings as needed.