Cooking
Instructions

1. Preheat Oven to 375°F.
2. In a large roasting pan, combine kale, garlic, peppers, lemon slices, red onion, and baby tomatoes.
3. Add olive oil, sea salt, and freshly ground black peppercorns to taste. Mix Well.
4. Season chicken on all sides with olive oil, sea salt, freshly ground black peppercorns and granulated garlic.
5. 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.
6. Add olives between each piece of chicken. Strip rosemary and sprinkle on top.
7. 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
8. If skin is not crispy, brush with olive oil and broil until crispy.
9. Squeeze lemon over top and let rest for 20 minutes.
10. Serve chicken over kale mixture, spooning pan juices over top.