Roasted Chicken With Kale And Tomato Panzanella Recipes

ROASTED CHICKEN WITH KALE AND TOMATO PANZANELLA

Roasted Chicken with Kale and Tomato Panzanella image

For an easy summer dinner, chicken thighs and drumsticks are crisped up on the same sheet pan as the crusty bread, lacinato kale, and cherry tomatoes in the panzanella that's served alongside.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 50m

Number Of Ingredients 8

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)

Steps:

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.

GRILLED CHICKEN WITH ROASTED KALE

Grilled Chicken With Roasted Kale image

Spruce up your standard chicken breasts with a hearty, healthy side dish. Roasting the kale and potatoes makes them irresistibly browned and crisp while also tempering the bitterness of the greens.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil, plus more for brushing
1 large bunch kale, stems removed, leaves torn (about 10 cups)
3 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
2 large skinless, boneless chicken breasts (about 1 1/2 pounds)
4 cups mixed salad greens
1/2 cup cherry tomatoes, halved
1/3 cup grated Parmesan
1 tablespoon fresh lemon juice

Steps:

Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes. Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon olive oil and season with salt and pepper. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to a plate. Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, Parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.

PANZANELLA WITH CRISP CHICKEN SKIN

Panzanella With Crisp Chicken Skin image

This Tuscan bread salad uses leftover roast chicken to make an amazing one-bowl meal. Instead of simply shredding chicken meat and skin and tossing it with tomatoes and bread, spend an few extra minutes crisping up the skin first. It's a huge reward for the effort. The skin goes from floppy to crunchy and almost baconlike.

Provided by Melissa Clark

Categories easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/4 pounds very ripe tomatoes; a mix of varieties and colors is nice
2 garlic cloves, peeled and smashed
3/4 teaspoon kosher sea salt, more to taste
6 tablespoons plus 1 teaspoon olive oil, more as needed
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
Freshly ground black pepper, to taste
2 cups leftover or rotisserie chicken including some skin (about 1/2 chicken)
1 tablespoon capers, drained and patted dry
1 6-inch length of ciabatta or baguette (about 4 ounces), preferably stale, cut into 1-inch cubes
3 sprigs fresh thyme or 2 sprigs fresh oregano
Chopped fresh basil, for serving

Steps:

Cut tomatoes into bite-sized pieces and transfer to a large bowl. Using a large chef's knife, mince 1 of the smashed garlic cloves. Add a pinch of salt and using the flat side of your knife, smash into a fine paste. Add garlic paste to the tomatoes along with 1/4 teaspoon salt and 1 tablespoon olive oil. Toss to coat and set aside.
In a medium bowl, combine the lemon juice, mustard, 1/4 teaspoon salt and black pepper to taste. While whisking constantly, slowly drizzle in 3 tablespoons olive oil until the mixture is thickened. Remove the skin from the chicken, shred the meat and combine with the vinaigrette. Roughly chop the chicken skin and set aside.
In a 10-inch skillet over high heat, add 1 teaspoon olive oil. When oil is shimmering, add the chicken skin and capers. Cook while stirring occasionally until the skin is crisp and the capers are beginning to brown, about 4 minutes. Transfer to a plate lined with paper towels to drain any excess oil.
In the same pan over medium heat, add 2 tablespoons olive oil, bread cubes, the remaining smashed garlic clove, 1 sprig of fresh thyme or 1 sprig of fresh oregano and 1/4 teaspoon salt. Cook while stirring occasionally until toasted and golden, about 5 minutes. Remove from the heat and cool completely. When cool, discard the garlic and thyme and add bread cubes to the tomato mixture. Add the leaves of the remaining uncooked thyme or oregano, the shredded chicken and toss to combine. Transfer to a platter or individual plates and serve garnished with the capers, chicken skin, chopped basil, and freshly ground black pepper.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 29 grams, Carbohydrate 22 grams, Fat 40 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 8 grams, Sodium 670 milligrams, Sugar 5 grams, TransFat 0 grams

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