Cooking Steps

• Preheat oven to 350 degrees F. In medium bowl, add chopped kale. Drizzle with lemon juice and 2 tsp. of olive oil; season with salt and toss.
• Cut out eight 8-inch pieces of kitchen twine. Lay chicken thighs flat on a clean work surface with skins facing down. Season insides lightly with salt. Place 2 tsp. of goat cheese and 2 tbsp. of prepared kale down the center of each chicken thigh.
• Roll up thighs from short ends to cover kale. Tie at both ends with kitchen twine and trim any dangling pieces. Dry off outsides with paper towel, then season with salt and pepper.
• Preheat a large stainless steel skillet over medium-high heat and add remaining 1 tbsp. olive oil. Add chicken thighs skin-side down and cook until skin is golden brown, about 3 to 4 minutes. Rotate each thigh and cook until sides are golden brown.
• Transfer pan to oven and cook until thighs spring back when touched, about 10 minutes.
• Remove and serve immediately on fresh kale leaves, if desired.