Hands-On Time
20 Mins
Total Time
1 Hour
Yield
Serves 4
Gentl & Hyers

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Serve the chicken with the kale, croutons, and lemons for squeezing.

Chef's Notes

 

Ratings & Reviews

/5
Reviews
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