For the Chicken:

1. Preheat the oven to 425°. In a small bowl, mix 2 cloves crushed garlic, fresh herbs, sea salt, and several turns of freshly cracked pepper. Generously rub chicken with this garlic, herb, salt mixture being sure to rub on top and underneath the skin and set aside.
2. In a large oven safe dish (I use a Le Creuset dutch oven) heat the olive oil over medium-high heat add the onions and pinch of salt and pepper. Cook, stirring often, until the onions have softened and begun to caramelize. Add the whole garlic cloves, lemon slices, and olives and sauté additional 2-3 minutes. Place the thighs skin-side up in the mixture season with additional fresh herbs if desired and place pan into the oven.
3. Bake for 50 minutes and serve with “creamed” kale.

For the "Creamed" Kale:

1. In a large sauté pan, heat olive oil over medium high heat. Add the onions and season with salt and pepper, cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 8 to 10 minutes.
2. Add the garlic and chopped kale and cook, stirring occasionally, until wilted, about 5 minutes. Add the Kite Hill Cream Cheese stirring in until the kale is very tender and coated an additional 5 minutes.
3. Season with salt and pepper and serve.