#1. In a blender, add all ingredients (except chicken) and blend until just combined. #2. Reserve half of the marinade for a sauce. #3. Combine chicken thighs with half of the marinade and refrigerate for 1 hour or up to 3 hours. #4. Turn oven to 425°F on convection. #5. Slice carrots, sweet potatoes, and apples into wedges and place on sheet tray with cippolini onions and mixed olives. #6. Season vegetables with olive oil, salt, and pepper and toss with your hands. #7. Add marinated chicken to the sheet tray skin-side up, and roast in the oven for 20 minutes, or until chicken reaches an internal temperature of 165°F. #8. Remove the sheet tray from the oven and toss kale with roasted vegetables to allow it to wilt. Adjust seasoning if necessary.