I was looking for recipes that have a decent amount of protein and some greens when I came across this recipe from Real Simple. This awesome recipe for herb-encrusted chicken with kale and crunchy croutons is sure to be a hit even with the pickiest of eaters. It is simple to make and full of healthy nutrients. The ingredients make the house smell great and the flavors all mix really well.
The fresh rosemary and lemon make the recipe really good. You can use regular kale leaves if you wish but be sure to tear it into smaller pieces and remove the spines so that it will cook nicely. Serve this dish with a side of baby carrots or fresh fruit for an added nutrient boost.
4 pounds bone-in, skin-on chicken pieces
2 cloves garlic, finely chopped
2 tablespoons chopped fresh rosemary leaves
2 tablespoons olive oil
1 teaspoon finely grated lemon zest plus 2 whole lemons, quartered
kosher salt and black pepper
4 thick slices country bread, torn into 1- to 2-inch pieces
4 cups baby kale
- Heat oven to 450° F. Toss the chicken, garlic, rosemary, oil, lemon zest, lemon quarters, ¾ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet.
- Roast, skin-side up, until an instant-read thermometer inserted into the thickest part of the chicken (avoiding the bone) registers 165° F, 35 to 40 minutes. Transfer the chicken and lemons to a serving dish. Reserve the baking sheet.
- Toss the bread in the drippings on the reserved baking sheet. Toast until golden brown, 5 to 7 minutes. Add the kale and toss to combine.
- Serve the chicken with the kale, croutons, and lemons for squeezing.
Calories 623; Fat 30g; Sat Fat 7g; Cholesterol 161mg; Sodium 733mg; Protein 57g; Carbohydrate 30g; Sugar 4g; Fiber 5g; Iron 5mg; Calcium 175mg
Source: Real Simple
Image Source: Bobbi Bowers