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Recipe:Chicken Leg Quarterswith Olives and Kale
- 1 hour 20 minutes
This one pan meal is as easy to throw together as it is to clean up. With chicken and kale as the feature ingredients, it's as nutritious as it is tasty. Serves 4 - 8.
Ingredients
-
Bone-In Skin-On Chicken Leg Quarters
Qty 4Add to Basket -
Bunches of Kale
Qty 2Add to Basket -
Cloves Garlic, peeled and crushed
Qty 8Add to Basket -
Anaheim Peppers or Red Peppers
Qty 2Add to Basket -
Lemons, cut into round slices
Qty 1 ½Add to Basket -
Juice of Lemon
Qty ½Add to Basket -
Small Red Onion, peeled and rough chopped
Qty 1Add to Basket -
Baby Tomatoes
Qty 1 CupAdd to Basket -
Kalamata Olives, pitted and halved
Qty ½ CupAdd to Basket -
Sprigs Rosemary
Qty 2Add to Basket -
Extra Virgin Olive Oil
Qty to tasteAdd to Basket -
Granulated Garlic
Qty to tasteAdd to Basket -
Coarse Sea Salt
Qty to tasteAdd to Basket -
Freshly Ground Black Peppercorns
Qty to tasteAdd to Basket
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.