Preheat oven to 450. Place pot on stove on high. Water should be 4x as much as the pasta. If using 1 lb of pasta (16oz) then you need 48oz of water.

Rub each chicken thigh with a three finger pinch of salt, a few cranks of pepper and a little olive oil. Place all four chicken thighs into a large skillet or baking tray. When oven reaches 450, place in oven for 20 minutes. Chicken thighs are done when their temperature reaches 165.

Rinse Kale leaves. Cut or break into 2″ pieces. Place into a bowl. Sprinkle with five finger pinch of salt. Crunch pieces with hands for 10 seconds. Squeeze half lemon into glass or small measuring cup. Add 2X more Olive oil to glass or cup. Add 3 finger pinch of salt. Few grinds of pepper. Whisk until combined. Pour over Kale. Mix with fork and/or spoon.

Add 1/8 cup of kosher salt to the boiling water. Then add the dried pasta to boiling water. Look at package directions and cook 2 minutes less than package. Test a piece of pasta and it should be “al dente” very slight crunch when you bite into it. In a glass or measuring cup, take out 1 cup of pasta water. Then drain pasta.

Remove cooked chicken thighs from the oven. Let rest while you finish the pasta. In the pan where you boiled the pasta, over medium heat, add the 1/4 cup of olive oil. Then slowly add the pasta water. Mix together. Add pasta to the pan and mix with the oil and water, coating all the pieces. You can add the grated parmesan into the pan and mix or wait until serving (my preference).

On your four plates, add one chicken thigh each, split the salad equally between the plates, then add the pasta equally to each plate. Grind some pepper over the pasta and salad. Spread most of the parmesan over the pasta but save a little for each salad serving. Enjoy!