Craving a delightful and healthy meal that combines the flavors of roasted chicken, kale, and tomatoes? Look no further! This roasted chicken with kale and tomato panzanella recipe is not only packed with flavor but also provides a vibrant and colorful dish that will impress your taste buds and nourish your body. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create this delectable dish that will become a favorite in your kitchen.
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ROASTED CHICKEN WITH KALE AND TOMATO PANZANELLA
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
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
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
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
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
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
Tips:
- Use a whole chicken for the most flavor. You can also use chicken breasts or thighs, but the roasting time will be shorter.
- Roast the chicken at a high temperature for a crispy skin. 425 degrees Fahrenheit is ideal.
- Season the chicken generously with salt and pepper. You can also add other herbs and spices, such as garlic powder, onion powder, or paprika.
- Roast the chicken until it is cooked through. The internal temperature should reach 165 degrees Fahrenheit.
- Let the chicken rest for a few minutes before carving. This will help the juices redistribute and make the chicken more tender.
- Serve the chicken with your favorite sides. Roasted vegetables, mashed potatoes, or a simple salad are all good options.
- For the panzanella, use a variety of fresh vegetables. Tomatoes, cucumbers, bell peppers, and onions are all good choices.
- Dress the panzanella with a simple vinaigrette. Olive oil, vinegar, salt, and pepper are all you need.
- Let the panzanella sit for at least 30 minutes before serving. This will allow the flavors to meld.
Conclusion:
Roasted chicken with kale and tomato panzanella is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The roasted chicken is juicy and flavorful, while the panzanella is refreshing and light. This dish is sure to please everyone at the table.
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