Rating: 3 stars
126 Ratings
  • 1 star values: 33
  • 2 star values: 31
  • 3 star values: 19
  • 4 star values: 16
  • 5 star values: 27
Chris Morocco

Gallery

Credit: Gentl & Hyers

Recipe Summary

hands-on:
20 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

623 calories; fat 30g; saturated fat 7g; cholesterol 161mg; sodium 733mg; protein 57g; carbohydrates 30g; sugars 4g; fiber 5g; iron 5mg; calcium 175mg.
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