Squeeze fresh lemon juice over the chicken.Transfer to the oven and roast until the kale is crispy and the juices in the thickest part of the chicken run clear - about 20 minutes and registering at least 165 degrees Fahrenheit on a meat thermometer.Nestle in the garlic cloves and shallots. Add kale to the skillet, arranging it around the chicken. When oil is shimmering, add chicken thighs, skin-side down, and cook, undisturbed, until the skin is crispy and browned - about 10 minutes.
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