Ingredients
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Bone-In Skin-On Chicken Leg Quarters
Qty 4Add to Basket -
Bunches of Kale
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Cloves Garlic, peeled and crushed
Qty 8Add to Basket -
Anaheim Peppers or Red Peppers
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Lemons, cut into round slices
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Juice of Lemon
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Small Red Onion, peeled and rough chopped
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Baby Tomatoes
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Kalamata Olives, pitted and halved
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Sprigs Rosemary
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Extra Virgin Olive Oil
Qty to tasteAdd to Basket -
Granulated Garlic
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Coarse Sea Salt
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Freshly Ground Black Peppercorns
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Cooking
Instructions
- Preheat Oven to 375°F.
- In a large roasting pan, combine kale, garlic, peppers, lemon slices, red onion, and baby tomatoes.
- Add olive oil, sea salt, and freshly ground black peppercorns to taste. Mix Well.
- Season chicken on all sides with olive oil, sea salt, freshly ground black peppercorns and granulated garlic.
- Cover kale mixture with a single layer of chicken, skin side up. They should be touching but not overlapping. Ideally, the chicken covers the whole top of the kale mixture.
- Add olives between each piece of chicken. Strip rosemary and sprinkle on top.
- Bake at 375°F for 35-45 minutes or until chicken is firm and internal temperature is at least 165°F.* *USDA recommends cooking poultry to a minimum internal temperature of 165°F
- If skin is not crispy, brush with olive oil and broil until crispy.
- Squeeze lemon over top and let rest for 20 minutes.
- Serve chicken over kale mixture, spooning pan juices over top.