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Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 50 mins Servings: 4 plate and sheet of chicken and kale dinner on marble table top
Ingredients Ingredient Checklist 2 cloves garlic, thinly sliced (1 tablespoon) 1/2 loaf rustic bread, cut into 1-inch pieces (5 cups) 2 tablespoons grated Parmesan, plus more for serving 12 ounces cherry tomatoes (2 1/4 cups) 5 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 3 pounds bone-in, skin-on chicken thighs and drumsticks, patted dry 4 thyme sprigs 1 bunch lacinato kale (about 8 ounces)
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 50 mins Servings: 4 plate and sheet of chicken and kale dinner on marble table top
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 50 mins Servings: 4
Recipe Summary
prep: 25 mins total: 50 mins
Servings: 4
prep: 25 mins
total: 50 mins
prep:
25 mins
total:
50 mins
Servings: 4
4
plate and sheet of chicken and kale dinner on marble table top
plate and sheet of chicken and kale dinner on marble table top
Ingredients
Ingredients
- 2 cloves garlic, thinly sliced (1 tablespoon) 1/2 loaf rustic bread, cut into 1-inch pieces (5 cups) 2 tablespoons grated Parmesan, plus more for serving 12 ounces cherry tomatoes (2 1/4 cups) 5 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 3 pounds bone-in, skin-on chicken thighs and drumsticks, patted dry 4 thyme sprigs 1 bunch lacinato kale (about 8 ounces)
Directions
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.
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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All Reviews for Roasted Chicken with Kale and Tomato Panzanella
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Chicken with Kale and Tomato Panzanella
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
