Sheet Pan Baked Chicken, Feta, Tomatoes, and Kale with Pasta

foodandwine.com

Elisa Mayenco

1 pound, 12 ounces boneless, skinless chicken thighs, cut into 2-inch pieces

1 (8-ounce) block feta cheese, crumbled

1 small (6 ounce) red onion, cut into 1-inch wedges, petals separated

1 pint grape tomatoes, halved

¼ cup packed fresh oregano leaves (from 1 [½-ounce] package), or 1 teaspoon dried oregano

¼ cup cup extra-virgin olive oil

1 ¼ teaspoons kosher salt

½ teaspoon black pepper, plus more for garnish

4 garlic cloves, smashed

8 ounces uncooked campanelle or cavatappi pasta

5 ounces baby kale

.3333 cup cup crème fraîche

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