Herb-Crusted Chicken With Kale and Pan-Dripping Croutons

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Photo by Gentl & Hyers
Herb-Crusted Chicken With Kale and Pan-Dripping Croutons 2.8 125 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 623 calories
    • Fat 30 g
    • Sat Fat 7 g
    • Cholesterol 161 mg
    • Sodium 733 mg
    • Protein 57 g
    • Carbohydrate 30 g
    • Sugar 4 g
    • Fiber 5 g
    • Iron 5 mg
    • Calcium 175 mg

Heat oven to 450° F. Toss the chicken, garlic, rosemary, oil, lemon zest, lemon quarters, ¾ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet.Roast, skin-side up, until an instant-read thermometer inserted into the thickest part of the chicken (avoiding the bone) registers 165° F, 35 to 40 minutes. Transfer the chicken and lemons to a serving dish. Reserve the baking sheet.Toss the bread in the drippings on the reserved baking sheet. Toast until golden brown, 5 to 7 minutes. Add the kale and toss to combine.Serve the chicken with the kale, croutons, and lemons for squeezing. 

Ingredients

  1. Check 4 pounds bone-in, skin-on chicken pieces
  2. Check 2 cloves garlic, finely chopped
  3. Check 2 tablespoons chopped fresh rosemary leaves
  4. Check 2 tablespoons olive oil
  5. Check 1 teaspoon finely grated lemon zest plus 2 whole lemons, quartered
  6. Check kosher salt and black pepper
  7. Check 4 thick slices country bread, torn into 1- to 2-inch pieces
  8. Check 4 cups baby kale

Directions

  1. Heat oven to 450° F. Toss the chicken, garlic, rosemary, oil, lemon zest, lemon quarters, ¾ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet.
  2. Roast, skin-side up, until an instant-read thermometer inserted into the thickest part of the chicken (avoiding the bone) registers 165° F, 35 to 40 minutes. Transfer the chicken and lemons to a serving dish. Reserve the baking sheet.
  3. Toss the bread in the drippings on the reserved baking sheet. Toast until golden brown, 5 to 7 minutes. Add the kale and toss to combine.
  4. Serve the chicken with the kale, croutons, and lemons for squeezing.