chicken-kale-croutons

Courtesy of Real Simple

  • Serves 4
  • Hands-On Time 20 min
  • Total Time 1 hr

INGREDIENTS

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

NUTRITIONAL INFORMATION

Per Serving

  • Calories 623 calories
  • Fat 30 g
  • Sat Fat 7 g
  • Cholesterol 161 mg
  • Sodium 733 mg
  • Protein 57 g30 g
  • Sugar 4 g
  • Fiber 5 g
  • Iron 5 mg
  • Calcium175 mg