Preparation

• Heat the oven to 450°F.
• Sprinkle the chicken with 1-1/2 tsp. salt, 1/2 tsp. black pepper, and 1 tsp. of the thyme.
• In a large bowl, toss the kale with 2 Tbs. oil, 1 Tbs. lemon juice, and 1/2 tsp. salt and let sit while you prepare the aioli.
• For the aïoli, combine the mayonnaise, tomato paste, 1/4 cup of Parmigiano cheese, the garlic, and remaining 1 Tbs. lemon juice in a food processor and process until pureed. Transfer the mixture to a bowl, season with salt and pepper to taste, and add cold water as needed, 1 Tbs. at a time, for desired consistency.
• Heat a large ovenproof skillet over medium-high heat for 1-1/2 minutes. Add the remaining 2 Tbs. oil and once it’s shimmering hot, add the chicken evenly spaced. Cook, undisturbed, until browned around the edges and a corner easily releases when lifted with a pair of tongs, about 3 minutes. Turn the chicken and remove the pan from the heat. Sprinkle the tomatoes and beans around the sides and transfer the skillet to the oven.
• Roast the chicken until a thermometer inserted into the thickest part registers 165°F, 5 to 7 minutes. Remove from the oven.
• Arrange the kale and chicken with the tomatoes and beans on a serving platter. Sprinkle with the olives, the remaining Parmigiano cheese, and thyme. Serve with the aïoli on the side.