Roasted Chicken with Kale and Tomato Panzanella

Name: Roasted Chicken with Kale and Tomato Panzanella
Total time: 50 min
Yield: 1
Ingredients: 2 cloves garlic, thinly sliced; 2 Tbsp grated parmesan, plus more for serving; 12 kg cherry tomato; 5 Tbsp extra-virgin olive oil, plus more for drizzling kosher salt freshly ground pepper; 3 mg bone-in, skin-on chicken thighs drumsticks, patted dry; 4 thyme sprig; 1 bunch lacinato kale; 1/2 loaf rustic bread, cut into 1-inch pieces

Roasted Chicken with Kale and Tomato Panzanella

50 mins

Total time

1

Serving

8

Ingredients

Enable cook mode

Ingredients

cloves garlic, thinly sliced

Tbspgrated parmesan, plus more for serving

kgcherry tomato

Tbspextra-virgin olive oil, plus more for drizzling kosher salt freshly ground pepper

mgbone-in, skin-on chicken thighs drumsticks, patted dry

thyme sprig

bunch lacinato kale

¹⁄₂

loaf rustic bread, cut into 1-inch pieces

Directions

Step 1

Preheat oven to 425 degrees, with racks in upper and lower thirds. Toss garlic, bread, cheese, and tomatoes with 3 tablespoons oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Rub chicken with remaining 2 tablespoons oil; season with salt and pepper. Place on bread mixture, skin-sides up, along with thyme. Roast in lower third, flipping chicken and bread mixture once, 25 minutes. Meanwhile, remove ribs from kale; tear into 2-inch pieces. Drizzle with oil and season with salt and pepper.

Step 2

Switch oven to broil; remove thyme from baking sheet. Transfer chicken to a plate. Scatter kale over bread mixture; arrange chicken on top. Broil until chicken skin is golden and crisp, 2 to 4 minutes. Transfer chicken to serving plates; toss bread mixture and serve, with more cheese.

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